Name: Healthy Roasted Cauliflower Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Cauliflower, broken into florets - 1 large head; White onions, cut in half lengthwise and thinly sliced - 2 medium; Olive oil - 3 tablespoons; Ground cumin - 1 ½ teaspoons; Ground coriander - 1 ½ teaspoons; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Salted butter - 2 tablespoons; Garlic, crushed - 4 cloves; Potato, with skin, cut into 1-inch pieces - 1 large; Ground turmeric - 1 teaspoon; Vegetable stock - 1 quart; Sliced almonds - 2 tablespoons

Ingredients for - Healthy Roasted Cauliflower Soup

1. Cauliflower, broken into florets 1 large head

2. White onions, cut in half lengthwise and thinly sliced 2 medium

3. Olive oil 3 tablespoons

4. Ground cumin 1 ½ teaspoons

5. Ground coriander 1 ½ teaspoons

6. Salt 1 teaspoon

7. Ground black pepper ½ teaspoon

8. Salted butter 2 tablespoons

9. Garlic, crushed 4 cloves

10. Potato, with skin, cut into 1-inch pieces 1 large

11. Ground turmeric 1 teaspoon

12. Vegetable stock 1 quart

13. Sliced almonds 2 tablespoons

How to cook deliciously - Healthy Roasted Cauliflower Soup

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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.

6 . Stage

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

7 . Stage

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