This unique and warming Turmeric Soup with Roasted Cauliflower is an incredible amalgamation of flavors. The earthy, slightly pungent turmeric blends perfectly with the sweetness of roasted cauliflower, forming a comforting soup that's both nutritious and delicious. Every spoonful of this soul-soothing soup will wrap you in a comforting hug, perfect for those chilly evenings.
This recipe calls for a few ingredients that may not be commonly found in every household, such as turmeric and coconut milk. Turmeric, a golden-yellow spice, is a staple in Indian and Middle Eastern cuisines known for its anti-inflammatory properties and warm, slightly bitter taste. It's generally available in the spice aisle of most supermarkets. Coconut milk, used in many Asian recipes, will be in the international food aisle. It lends a sweet, creamy texture to the soup.
Ingredients for Turmeric Soup with Roasted Cauliflower
Cauliflower florets: The star of this recipe, when roasted, these become sweet and caramelized.
Garlic cloves: Adds a punch of flavor.
Olive oil: Used to roast the cauliflower and sauté the onions.
Turmeric: Gives the soup its beautiful golden color and earthy flavor.
Cumin: A warm, aromatic spice that enhances the overall flavor.
Crushed red pepper flakes: Adds a kick of heat.
Kosher salt: Balances and brings out the flavors.
Onion: Adds sweetness and depth to the soup.
Vegetable broth: Forms the base of the soup.
Coconut milk: Adds creaminess without dairy.
Cilantro: A fresh herb garnish that adds a pop of color and flavor.
One reader, Bruis Luther says:
This turmeric soup with roasted cauliflower recipe is a game-changer! The flavors are so vibrant and comforting. The roasted cauliflower adds a delightful crunch, and the turmeric gives it a lovely golden hue. It's a perfect blend of warmth and nourishment. I highly recommend trying it!
Techniques Required for Making Turmeric Soup with Roasted Cauliflower
How to roast cauliflower: Preheat the oven to 450 degrees F. Toss cauliflower florets and smashed garlic with olive oil, turmeric, cumin, red pepper flakes, and salt. Roast in the oven for 25-30 minutes until browned and tender, turning occasionally.
How to sauté onions: Heat a medium pot over medium heat, add oil, and sauté the onion for 2-3 minutes until translucent.
How to blend soup: Use a hand blender to blend the cooked cauliflower and onion mixture with the vegetable broth until smooth.
How to adjust seasoning: Taste the soup and adjust the salt as needed.
How to serve: Serve the soup topped with reserved roasted cauliflower and cilantro, with an additional drizzle of coconut milk if desired.
How To Make Turmeric Soup With Roasted Cauliflower
Cook up a light and spiced turmeric soup, made creamy with coconut milk, and topped with tender roasted cauliflower, for a healthier meal!
Serves:
Ingredients
- 6cupscauliflower florets,heaping from 1 to ½ pounds cauliflower, cut into 1-inch florets
- 3garlic cloves
- 2tbspolive oil,plus 1 tsp
- 1tspturmeric
- 1tspcumin
- ⅛tspcrushed red pepper flakes,optional
- ½tspkosher salt,to taste
- 1medium onion,chopped
- 3cupsvegetable broth
- ¼cupcoconut milk,full fat, canned, shaken well
- 2tbspcilantro,chopped
Instructions
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Preheat the oven to 450 degrees F. Smash the garlic cloves with the side of the knife.
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Place the cauliflower florets and smashed garlic in a large bowl, then drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
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In a small bowl, combine the turmeric, cumin, salt, and crushed red pepper flakes.
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Sprinkle evenly over the cauliflower, tossing well to coat evenly. Place the cauliflower on a large rimmed baking sheet.
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Bake in the center of the oven for 25 to 30 minutes until browned and tender, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
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Heat a medium pot over medium heat, add 1 teaspoon of oil and onion, then cook for 2 to 3 minutes until translucent.
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Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil, then cook, covered, on low for 15 minutes.
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Use a hand blender and blend until smooth. Salt to taste as needed. Stir in the coconut milk.
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Serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling, and enjoy!
Nutrition
- Calories: 148.12kcal
- Fat: 10.46g
- Saturated Fat: 3.86g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.23g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 12.71g
- Fiber: 4.04g
- Sugar: 4.40g
- Protein: 4.04g
- Sodium: 315.07mg
- Calcium: 61.58mg
- Potassium: 596.66mg
- Iron: 2.09mg
- Vitamin A: 8.25µg
- Vitamin C: 80.90mg
Technique Tip for Enhancing the Flavor of Turmeric Soup with Roasted Cauliflower
When roasting cauliflower, it's important to turn the florets occasionally. This ensures even cooking and browning, which enhances the flavor of the cauliflower. Additionally, don't overcrowd the baking sheet. The cauliflower needs space to roast properly; if the florets are too close together, they will steam instead of roast, resulting in a different texture and flavor.
Time-Saving Tips for Preparing This Turmeric Soup Recipe
Prep ahead: Chop and store the cauliflower and onion in advance to save time during the cooking process.
Use pre-made broth: Opt for store-bought vegetable broth instead of making it from scratch to cut down on prep time.
Multi-task: While the cauliflower is roasting, use that time to chop the onion and prepare the spices for the soup.
Invest in a hand blender: A hand blender makes it easier to blend the soup directly in the pot, eliminating the need to transfer hot liquid to a traditional blender.
Streamline cleanup: Line the baking sheet with parchment paper before roasting the cauliflower for easy cleanup.
Substitute Ingredients For Turmeric Soup With Roasted Cauliflower Recipe
turmeric - Substitute with paprika: Paprika can provide a similar vibrant color and a mild earthy flavor to the dish, although it won't have the same pungent and slightly bitter taste as turmeric.
cauliflower - Substitute with broccoli: Broccoli can be used as a substitute for cauliflower in this recipe, providing a similar texture and flavor when roasted.
Best Way to Present Roasted Cauliflower and Turmeric Soup
Elevate the roasted cauliflower: Arrange the roasted cauliflower florets in a visually appealing manner, ensuring they are evenly spaced and showcasing their golden-brown color and caramelization.
Incorporate artistic drizzling: Use a delicate hand to drizzle the coconut milk in an artistic manner, creating elegant swirls or patterns on the surface of the soup.
Garnish with precision: Carefully sprinkle the fresh cilantro over the soup, ensuring each garnish is strategically placed to add a pop of vibrant green and a burst of fresh flavor.
Utilize negative space: Embrace the concept of negative space on the plate, allowing the vibrant colors of the dish to shine through and creating a visually striking presentation.
Select the right serving vessel: Choose a sophisticated and elegant bowl or dish that complements the vibrant colors of the turmeric soup and roasted cauliflower, enhancing the overall visual appeal.
Consider texture and height: Incorporate elements that add varying textures and heights to the presentation, such as using a shallow bowl to showcase the soup while allowing the roasted cauliflower to stand out.
Emphasize symmetry and balance: Strive for a balanced and symmetrical arrangement of the components, creating a visually harmonious presentation that reflects precision and attention to detail.
Highlight the soup's vibrant color: Ensure the turmeric soup is showcased as the focal point, allowing its rich, golden hue to captivate the senses and draw attention to the dish's visual appeal.
Essential Tools for Making Turmeric Soup with Roasted Cauliflower
Food processor: A food processor is a versatile kitchen appliance that can be used for chopping, slicing, shredding, and pureeing ingredients. It's great for making sauces, dips, and blending soups.
Mixing bowl: A mixing bowl is an essential kitchen tool for combining ingredients, whisking, or tossing salads. It comes in various sizes and materials, such as stainless steel, glass, or ceramic, and is a staple for any cooking or baking task.
How To Store and Freeze Turmeric Soup with Roasted Cauliflower
- Let the turmeric soup cool completely before storing or freezing.
- Transfer the cooled soup to an airtight container or a freezer-safe bag.
- If using a container, leave about an inch of space at the top to allow for expansion during freezing.
- Label the container or bag with the date and the name of the soup.
- Store the soup in the refrigerator for up to 5 days.
- To freeze the soup, place the container or bag in the freezer and store for up to 3 months.
- When ready to enjoy, thaw the frozen soup in the refrigerator overnight.
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
- If the soup appears too thick after reheating, add a little vegetable broth or water to achieve the desired consistency.
- Garnish with reserved roasted cauliflower, fresh cilantro, and a drizzle of coconut milk before serving.
How To Reheat Leftover Turmeric Soup with Roasted Cauliflower
Reheat the leftover turmeric soup in a pot on the stove over medium-low heat, stirring occasionally until it reaches the desired temperature. This method ensures even heating and allows you to adjust the consistency by adding a little broth or water if needed.
For a quicker option, transfer the soup to a microwave-safe bowl and reheat it in the microwave, stirring every 30 seconds to ensure even heating. Be careful not to overheat the soup, as it may cause the coconut milk to separate.
If you have stored the roasted cauliflower separately, reheat it in the oven at 350°F (175°C) for 5-10 minutes until warmed through and slightly crispy. This will help maintain its texture and prevent it from becoming soggy in the soup.
For a more flavorful reheated soup, add a squeeze of fresh lemon juice or a pinch of cumin or turmeric before serving. This will brighten up the flavors and give the soup a fresh taste.
If you find the reheated soup too thick, thin it out with a little vegetable broth or water until it reaches your desired consistency. Conversely, if the soup is too thin, simmer it on the stove for a few minutes to reduce and thicken it slightly.
Garnish the reheated soup with fresh cilantro, a drizzle of coconut milk, and the reserved roasted cauliflower for added texture and visual appeal. This will make the leftover soup look as appealing as when it was first served.
Random Fact About Turmeric Soup with Roasted Cauliflower
Turmeric, a key ingredient in this recipe, is not only a popular spice but also known for its potential health benefits. It contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties. Studies suggest that curcumin may help in reducing the risk of chronic diseases and improving overall well-being. So, enjoying a turmeric-infused soup like this one not only tantalizes your taste buds but also offers potential health perks.
Is Making Turmeric Soup with Roasted Cauliflower Economical for Home Cooking?
This turmeric soup with roasted cauliflower recipe is highly cost-effective for a household. Cauliflower is an affordable and versatile vegetable, and the addition of turmeric and cumin provides both flavor and health benefits. The use of simple, readily available ingredients keeps the cost low, making it a budget-friendly option for families. The approximate cost for a household of 4 people is around $10, making it an economical choice. Overall Verdict: 9/10.
Is This Turmeric Soup Recipe Healthy or Unhealthy?
This turmeric soup with roasted cauliflower recipe is generally healthy, offering several nutritional benefits:
- Cauliflower is low in calories and rich in fiber, vitamins (C, K, B6), and minerals (folate, potassium).
- Turmeric contains curcumin, a powerful anti-inflammatory compound with antioxidant properties.
- Garlic and onion provide prebiotics, supporting gut health, and have anti-inflammatory effects.
- Coconut milk adds healthy fats, but the recipe uses a moderate amount.
- The recipe uses olive oil, a heart-healthy fat, in moderation.
However, there are a few aspects that could be improved:
- Reduce the amount of olive oil used for roasting the cauliflower to lower the overall calorie and fat content.
- Use low-sodium vegetable broth to control sodium intake.
- Increase the fiber content by adding more vegetables like carrots or celery to the soup.
- Include a source of lean protein, such as tofu or chickpeas, to make the soup more satiating and balanced.
- Experiment with different spices and herbs, like ginger or thyme, to enhance flavor without relying on salt.
Editor's Thoughts on This Roasted Cauliflower and Turmeric Soup Recipe
The turmeric soup with roasted cauliflower recipe is a delightful fusion of flavors and textures. The aromatic blend of turmeric, cumin, and roasted cauliflower creates a rich and earthy base, while the coconut milk adds a creamy and luxurious touch. The dish is beautifully balanced with a hint of heat from the red pepper flakes and the freshness of cilantro. The method of roasting the cauliflower enhances its natural sweetness and adds a depth of flavor to the soup. Overall, this recipe offers a harmonious combination of ingredients that will surely tantalize the taste buds and warm the soul.
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Why trust this Turmeric Soup With Roasted Cauliflower Recipe:
This recipe guarantees a flavorful and nutritious experience, using fresh and wholesome ingredients. The roasted cauliflower adds a delightful crunch, while the aromatic blend of turmeric, cumin, and garlic infuses the soup with rich, earthy flavors. The addition of coconut milk lends a creamy texture, enhancing the overall indulgence. With the guidance of a skilled chef, this recipe ensures a harmonious balance of taste and nutrition, promising a satisfying and comforting meal.
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