Description
This Golden Cauliflower Soup is a creamy, comforting, and vibrant vegan soup, naturally colored by turmeric. Made with roasted cauliflower, warming spices, and rich coconut milk, it offers a nourishing and flavorful meal perfect for cozy evenings.
Ingredients
Vegetables & Aromatics
- 1 large head cauliflower, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices & Seasonings
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Liquids & Oils
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 tablespoon lemon juice
Optional Garnishes
- Toasted coconut flakes
- Cilantro
- Chili oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the cauliflower, which will enhance its flavor and sweetness.
- Roast Cauliflower: Toss the chopped cauliflower with 1 tablespoon of olive oil until evenly coated. Spread it out on a baking sheet in a single layer and roast for 25 to 30 minutes, or until the florets are tender and lightly golden brown.
- Sauté Aromatics: While the cauliflower roasts, heat the remaining tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add Spices & Garlic: Stir in minced garlic, grated ginger, ground turmeric, cumin, coriander, salt, and black pepper. Cook the mixture for 30 seconds to release the spices’ aromas without burning the garlic.
- Simmer Soup: Add the roasted cauliflower to the pot, then pour in the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes to meld the flavors.
- Blend Soup: Using an immersion blender or a countertop blender, blend the soup until completely smooth and creamy.
- Finish Soup: Stir in the coconut milk and lemon juice. Taste the soup and adjust seasoning as needed.
- Serve: Serve the soup warm, garnished with toasted coconut flakes, fresh cilantro, or a drizzle of chili oil if desired.
Notes
- Roasting the cauliflower adds depth and natural sweetness to the soup.
- For extra creaminess, include a small potato during the simmering step.
- Adjust turmeric quantity based on your preference, especially if you’re sensitive to its strong flavor.
- The soup keeps refrigerated for up to 4 days and freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Indian-Inspired/International
