Healing Turmeric Cauliflower Soup
Serves Up To:
- 6 heaping cups of cauliflower florets (from approximately 1 pound of cauliflower) cut into 1-inch florets
- 3 garlic cloves
- 2 tbsp olive oil
- 3 teaspoons turmeric
- 1 teaspoon cumin
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1 medium chopped onion
- 1 cup vegetable broth
- 2 cups Almond Breeze Unsweetened Almond Coconut Milk
- 1/2 cup full fat canned coconut milk (shaken well)
- 2 tablespoons chopped cilantro
Preheat the oven to 450ºF. Smash the garlic cloves.
Place the cauliflower florets and smashed garlic in a large bowl. Drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
In a small bowl combine the turmeric, cumin, salt, and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and chopped onion and cook until translucent, about 2 to 3 minutes. Add the broth and Almond Breeze Unsweetened Almond Coconut Milk and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low for 15 minutes.
Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups. Add additional Almond Breeze Unsweetened Coconut Milk for desired consistency.
Made with these products:
Unsweetened Original Almondmilk CoconutmilkView Product
Shelf Stable Coconut Unsweetened Original AlmondmilkView Product
Courtesy of: Simply Quinoa
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