Sunny Cream of Cauliflower Soup
Warm, golden, and irresistibly creamy, Sunny Cream of Cauliflower Soup is the perfect bowl of comfort with a vibrant twist! Featuring roasted cauliflower, velvety potatoes, and a hint of turmeric for a sunny hue, this dairy-free soup is a flavorful and wholesome delight. Infused with aromatic cumin, garlic, and gently sautéed onions, the base is then blended to silky perfection with unsweetened coconut milk for a luscious, creamy texture. Whether served with a sprinkle of fresh parsley or enjoyed as is, this easy-to-make, plant-based soup will brighten any meal. Ready in under an hour, it’s a nourishing choice for cozy dinners or meal prep. Perfect for healthy eating, gluten-free diets, or anyone craving a bowl of sunshine!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 medium Yellow onion
- 3 Garlic cloves
- 2 medium Potatoes
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 1 cup Unsweetened coconut milk
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Trim the cauliflower into bite-sized florets and place them on the baking sheet. Drizzle 1 tablespoon of olive oil over the florets, season with a pinch of salt and pepper, and roast for 20-25 minutes until tender and slightly golden.
While the cauliflower is roasting, peel and dice the potatoes into 1-inch cubes. Set aside.
Dice the onion and mince the garlic.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
Add the minced garlic, turmeric powder, and ground cumin to the pot. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the diced potatoes and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes, or until the potatoes are tender.
Add the roasted cauliflower to the pot and stir to combine.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
Stir in the coconut milk, then taste and adjust seasoning with additional salt and pepper as needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4652 mg | 202% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 19.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
