Need a weekend warm up?
January is National Soup month and I fully embrace this food month with a passion! Everything in January is either made on the stove in 1 pot or in my slow cooker! This soup is no exception!
I have become obsessed with the amazing health benefits of turmeric and when I found this recipe I was so excited to cook with turmeric! I have used it in tea lattes and take a daily turmeric supplement, but had yet to cook with it. Turmeric is a natural anti-inflammatory and it dramatically increases the antioxidant capacity of the body. In addition, it has been linked to improved brain function and lowering the risk of brain diseases. OK, have I said enough? Are you on the turmeric bandwagon with me now?
This soup is a great way to test the waters with turmeric and it’s used in the roasting of the cauliflower before you blend into a creamy soup. Cauliflower is roasted with garlic, turmeric, cumin, and crushed red pepper. After roasting the cauliflower is added to a pot of sautéed onions and vegetable broth. After 15 minutes a hand blender is used to blend all of the ingredients in the pot until smooth. The last step to making this soup really rich and creamy is stirring in coconut milk. I saved a few roasted cauliflowers to garnish the soup and added some chopped cilantro and a drizzle of the coconut milk. Sounds pretty fancy schmancy, but so easy to make and full of so many great health benefits!
Happy January Soup Month!
- 6 cups of cauliflower florets (from a 1 1/2 pound cauliflower) cut into 1 inch florets
- 3 garlic cloves
- 2 tablespoons olive oil, plus 1 teaspoon
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1 medium onion chopped
- 3 cups vegetable broth
- 1/4 cup full fat canned coconut milk, shaken well
- 2 tablespoons chopped cilantro, for garnish
- Preheat oven to 450 degrees. Smash the garlic cloves with the side of a knife.
- Place the cauliflower florets and smashed garlic in a large bowl and drizzle with the 2 tablespoons of olive oil. Shake the bowl a few times to evenly coat the cauliflower with the olive oil.
- In a small bowl combine the turmerics, cumin, salt, and crushed red pepper flakes. Sprinkle evenly over the cauliflower, tossing well to coat.
- Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes. Turn the florets occasionally so they are evenly cooked. Reserve a few cooked cauliflower florets for garnish.
- Meanwhile, heat a medium pot over medium heat, add 1 teaspoon olive oil and onion and cook until translucent, about 2-3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
- Use a hand blender and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower florets, cilantro, and a drizzle of the coconut milk.