Turmeric and Roast Cauliflower Soup
Gluten-free | Fat-free | Sugar-free | Dairy-free
Why it’s delicious
This soup is nothing short of a flavour sensation. Made with wonderfully warming spices and sweet roast garlic, this soup is a fabulous and simple recipe to have in your repertoire.
Helpful hints and tips
You can top this soup with lots of additions like shredded cooked chicken, tofu, cooked fish or prawns or you can leave it as is.
I used chicken to top my soup and I also added some light coconut milk for a touch of creaminess.
Before you start, you’ll need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.
Meal prep ideas
This soup will keep in the refrigerator for 4-5 days. Make sure you cool the soup, before portioning and storing in the fridge. The soup can also be frozen for up to 2 months.
When ready to eat, heat your soup in a pot until bubbling and serve with your desired toppings.
- 700 g (1.5 lbs) raw cauliflower, sliced into small florets
- 1 tsp coriander powder
- 3 tsp cumin powder
- 3 tsp turmeric powder
- 1 tbsp freshly grated turmeric root, optional but recommended if you can find it.
- 1 whole bulb garlic, roasted and peeled
- 850 ml (1.7 pints) Kombu Water
- 150 ml (5 fl oz) light coconut milk, optional
- 2 tsp Himalayan salt
- 2 tbsp finely chopped fresh rosemary leaves
- 200 g (7 oz) cooked shredded chicken breast
- 200 g (7 oz) chopped cooked prawn tails
- 200 g (7 oz) cooked white fish fillets, broken into flakes
- Preheat your oven or and air fryer on 200C (390F)
- Add the raw cauliflower to a mixing bowl and sprinkle with a little water and toss the cauliflower.
- Sprinkle over the coriander, cumin and turmeric powder and toss the cauliflower again to get the florets as evenly coated as possible with the spices.
- Place the cauliflower into the air fryer (in batches if need be) and cook for 10 minutes or until roasted. If using the oven, place the cauliflower in a single layer on a baking paper lined tray and bake for 15-20 minutes until roasted.
- Place the roasted cauliflower into a large pot along with the roasted garlic, turmeric root and kombu water and bring to the boil. Reduce the pot down to a fast simmer and cook the cauliflower for 10-15 minutes or until very tender.
- Using a handheld blender or by ladling the soup into a food processor, blend until well pureed. Add the coconut milk if using, or add an additional 150 ml (5 fl oz) of kombu water. Blend again and then taste for flavour and add the salt and rosemary leaves.
- Your soup is now ready to serve on its own or with your desired toppings.