Healthy Roasted Cauliflower Soup

This delicious roasted cauliflower soup with lots of garlic is hearty and healthy--potato adds body, turmeric provides color, and almonds give it a nice crunch.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 329 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground turmeric
• 4 cloves garlic, crushed
• 2 tablespoons sliced almonds
• 2 tablespoons salted butter
• 1 quart vegetable stock
• 1 ½ teaspoons ground coriander
• 1 large head cauliflower, broken into florets
• 2 medium white onions, cut in half lengthwise and thinly sliced
• 1 large potato, with skin, cut into 1-inch pieces

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.

Step 3

Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.

Step 4

Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.

Step 5

Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.

Step 6

Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.

Step 7

Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.