Cooler temperatures have arrived here in Tennessee and, for me at least, that means SOUP for dinner! =) I actually whipped this soup up for myself for lunch last week (but it would be perfect for dinner too). That’s right, I cooked LUNCH. I am officially an old lady…haha! #thisis30 Basically, I wanted soup but didn’t want to leave the house – necessity is a powerful motivator my friends. I went fridge/freezer/pantry foraging and found some frozen riced cauliflower, frozen chopped onion, cilantro, and turmeric and decided to find a recipe that combined them all. I found one and it was delicious! Bonus points for being super easy and very healthy. Oh, and the leftovers…yum, yum! And it’s the prettiest yellow soup you’ll ever eat ;). Give it a try and let me know what you think! Enjoy!
Roasted Cauliflower Turmeric Soup
16 oz riced cauliflower
3 garlic cloves, minced
2 tbsp olive oil, plus 1 tsp
1 tsp turmeric
1 tsp cumin
1/8 tsp crushed red pepper flakes
1/4 tsp salt, to taste
1 medium chopped onion
3 cups vegetable or chicken broth
1/4 cup unsweetened almond milk
2 tbsp chopped cilantro
toasted pepitas, for garnish (optional)
1. Preheat the oven to 450 degrees.
2. Place the cauliflower in a large bowl and drizzle with 2 tablespoons olive oil. Stir to coat the cauliflower evenly with the oil. Add garlic, turmeric, cumin, salt and crushed red pepper flakes. Toss to coat evenly.
3. Place the cauliflower on a large rimmed baking sheet and bake until browned and tender, about 20-25 minutes, stirring occasionally so they are evenly cooked.
4. 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 roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
5. Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in milk and serve topped with cilantro and pepitas, if desired. Serves 4.
*adapted from Skinnytaste
Nutritional Info (per 1/4th recipe): 148 calories; 9.7 g fat; 10.8 g carbohydrates; 3.8 g fiber; 6.5 g protein.
