In my unending quest to get people to eat more veggies, I'm always trying to think of more ways to get those veggies to taste delicious. I have two favorite methods for making it easier to eat—and actually want to eat—more vegetables: 1) Making a soup full of vegetables; and 2) Roasting vegetables.
But when you combine those two methods, you get a result that is nothing short of delectable! You might think you don't like cauliflower, but I bet this Roasted Cauliflower Soup will make you change your mind.
Plus, the toppings, which are by far my favorite part of any soup, can easily be adapted to your personal preference. Toasted nuts, fresh herbs, tofu, shredded cooked chicken, whatever your little heart desires—go for it, they all taste great!
Speaking of your heart, cauliflower can help lower LDL cholesterol—the bad cholesterol—which can help protect your heart. Add the anti-inflammatory powers of turmeric and veggies, and you have a perfectly delicious, heart healthy soup.
Roasted Cauliflower Soup
Recipe by Meme Inge, MS, RD, LDN
Adapted from Chef MD's Roasted Cauliflower Soup
2 Tbsp. olive oil, divided
1 head cauliflower, cut into florets
2 tsp. cumin
½ tsp turmeric
¼ tsp. coriander
2 onions, diced
2 cloves garlic, minced
½ tsp. salt
¼ tsp. freshly ground black pepper
5 cups broth or water
Optional toppings: toasted nuts, chopped fresh herbs, cooked chicken, cubed tofu
- Preheat oven to 400°F.
- Toss together 1 tablespoons of olive oil with cauliflower, turmeric and coriander. Transfer to a rimmed baking sheet or baking dish, and roast in preheated oven for 20 minutes, until golden brown.
- Meanwhile, heat remaining olive oil in a soup pot over medium heat. Add onions and sauté until translucent, about 7 to 10 minutes. Add in garlic, salt, and pepper.
- Once cauliflower is roasted, add it to the soup pot with the onions and garlic. Pour the broth into the baking dish and use a spatula to scrape up any bits of cauliflower or spices left on the dish. Pour into the soup pot. Stir well, cover and bring to a boil. Reduce heat to a simmer and simmer for 15 minutes, stirring occasionally.
- Remove soup from heat and use an immersion blender to blend the soup until smooth. Or use a blender, but be careful!
- Serve soup with any optional toppings. Enjoy!