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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.