Best Cauliflower Turmeric Soup Recipes

Coconut, Ginger, Cauliflower, Turmeric Soup image

Provided by Bonnie G 2

Time 25m

Yield 1 Pot, 4 serving(s)

Number Of Ingredients 14

2 tablespoons coconut oil
1 teaspoon cumin seed
1 medium onion, finely chopped
3 ripe tomatoes, finely chopped
1 medium head cauliflower, stemmed and cut into bite-size florets
1 jalapeno, stemmed, seeded, chopped
1 cup chopped kale
2 teaspoons ginger paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
15 ounces full-fat unsweetened coconut milk
1 teaspoon sea salt
2 tablespoons chopped cilantro

Steps:

Nutrition Facts : Calories 353.5, Fat 30.8, SaturatedFat 26.2, Sodium 657.2, Carbohydrate 20, Fiber 5.4, Sugar 6.7, Protein 7.2

Cauliflower, coconut, & turmeric soup image

Provided by psck2007

Time 1h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

Heat oil in a pan over a medium heat, Fry onion for 6-8 minutes until softened. Add the garlic, ginger, half of the chilli, and the turmeric. Cook, stiring, for 2 minutes.
Add the cauliflower and cook for 5 minutes
Pour in the coconut milk, reserving 2tbsp and the stock, Simmer for 25-30 minutes, or until caulifloweris tender
Remove from heat, let cool slightly before pureeing with a stick blender, Stir in lime juice and season. Serve topped with reserved coconut milk, remaining chilli, and coriander leaves

Cauliflower Turmeric Soup image

Number Of Ingredients 10

1-1/2 pound cauliflower head Cauliflower Florets
6 cloves Garlic
2 1/2 tablespoons Olive Oil
1 teaspoon Turmeric
1 teaspoon Cumin
1/2 teaspoon Crushed Red Pepper Flakes
1 teaspoon Kosher Salt
1 Medium, Chopped Onion
3 cups Vegetable Broth
1/4 cup Canned Coconut Milk

Steps:

Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
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, turning the florets occasionally so they are evenly cooked. Reserve 1 cup
Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 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 (or regular blender carefully in batches) and blend until finely chopped. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.