Turmeric Cauliflower Soup
This Turmeric Cauliflower Soup is so rich, creamy, and loaded with flavor!
Ingredients
- 1 large head of Cauliflower
- 3 large Garlic Cloves
- 2 Shallots sliced
- ¼ cup EVOO extra virgin olive oil
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- ⅛ teaspoon Red Pepper Flakes
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 2 cups Vegetable Broth
- 2 cups Silk® Unsweetened Almondmilk
- Mint for Garnish
Instructions
- Preheat oven to 450 degrees.
- Wash Cauliflower, remove stems, and chop into 1 inch size pieces.
- Add Cauliflower to a parchment lined baking sheet (if you don't have parchment paper, spray baking sheet with non-stick cooking spray).
- Add Garlic and Shallots to baking sheet.
- Drizzle EVOO evenly over Cauliflower.
- Sprinkle Turmeric, Cumin, Red Pepper Flakes, Salt, and Pepper evenly over Cauliflower.
- Bake 30 minutes turning half way through.
- In a large saucepan add Vegetable Broth, Silk® Unsweetened Almondmilk, and cooked Cauliflower mixture.
- Bring to a boil then reduce heat to a low simmer and simmer for 15 minutes.
- Remove from heat.
- Remove some of the Cauliflower chunks and add to the soup later if you want a more chunkier soup.
- Using an immersion blender, blend soup until creamy.
- Add Mint for Garnish.
- Enjoy!
Nutrition
Calories: 195kcalCarbohydrates: 13gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1261mgPotassium: 504mgFiber: 4gSugar: 5gVitamin A: 276IUVitamin C: 71mgCalcium: 197mgIron: 1mg
Tried this recipe?Let us know how it was!