Roasted Cauliflower Soup with Tumeric

  • Created By
    Ken Alger
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8 servings
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
A word from the cook
The health benefits of Tumeric & Cauliflower make this not only delicious but 'good for you'.

4 Cups Cauliflower - broken into flowerettes
2 Tbsp Olive Oil
1/2 Tbsp Turmeric
1/2 Tsp Black Pepper (freshly ground)
1/2 Tsp Salt
2 Tbsp Butter
1 Medium Onion (diced)
2 Cloves Garlic (minced)
1 Stalk Celery (diced)
6 Cups Stock (chicken or vegetable)

  1. Break apart cauliflower into small flowerettes.
  2. Combine the cauliflower, olive oil, turmeric, salt and pepper in a large bowl;  mix to coat well.
  3. Roast the cauliflower @ 375° for 40 minutes, turning about every 10 minutes to brown evenly.
  4. While the cauliflower is roasting, sauté the onion, garlic and celery in Butter until soft and beginning to brown.
  5. Add the stock and stir to combine.
  6. Let the stock simmer for the balance of the cooking time for the cauliflower – about 30 minutes
  7. When the cauliflower is finished, add it to the stock and bring to a boil.
  8. In a blender (or using a stick) puree the mixture to desired consistency; by blending the entire mixture or blending only half the mixture and combining with the stock.

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