Description
This cozy cauliflower soup is full of flavor and totally dairy-free, thanks to mellow roasted garlic, golden turmeric, and hearty veggies. It’s creamy without cream and perfect for healthy meal prep or chilly evenings.
Ingredients
1 bulb garlic
3 tablespoons olive oil
1 medium onion, chopped
1 head cauliflower, broken into florets
1 teaspoon turmeric
1 large potato, peeled and diced
1 litre hot vegetable stock (bouillon powder or cube is fine)
Fresh parsley or coriander, for garnish
Instructions
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Preheat oven to 200°C (400°F). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 40 minutes. Cool slightly.
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In a large pot, heat the remaining olive oil. Add onion and cook for 10 minutes until soft.
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Add cauliflower and turmeric. Stir, then add diced potato. Cover and cook for 10 minutes on low-medium heat.
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Squeeze roasted garlic cloves into the pot. Add vegetable stock. Bring to a boil, then simmer for 15 minutes until vegetables are tender.
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Blend the soup until smooth, or mash for a chunkier texture.
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Serve hot, garnished with fresh parsley or coriander.
Notes
- Roast the garlic while prepping other ingredients to save time.
- Use frozen cauliflower if fresh isn’t available.
- Swirl in a little coconut milk for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup, Comfort Food
- Method: Simmer / Roast
- Cuisine: Global / Vegetarian
