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Roasted Turmeric Cauliflower Soup


  • 2 heads cauliflower

  • 2 cups cherry tomatoes

  • 2 cups chicken broth or veg broth

  • 1 cup full fat coconut milk

  • 1 yellow onion, chopped

  • 4 cloves garlic, chopped

  • 2 tbsp avocado or coconut

  • 1 tsp turmeric

  • 1/2 tsp sea salt

  • 1/2 tsp black pepper

  • 1/2 tsp paprika

  • 1/2 tsp cumin

  • 1/2 tsp coriander

  • 1/2 tsp ginger

For garnish

  • 1/4 cup pumpkin seeds (2 tbsp per serving)

  • 1/2 cup hemp seeds (3 tbsp per serving)


  1. Preheat the oven to 400F.

  2. Chop the cauliflower and place in a large bowl with oil & spices. Add in the chopped onion, tomatoes and garlic cloves and mix to well combine.

  3. Place the cauliflower and onion on a large rimmed baking sheet and bake for about 25-30 minutes, flipping occasionally so they are evenly cooked.

  4. Meanwhile, add the coconut milk and broth to your high powered blender.

  5. Once the cauliflower is tender, add that to your blender as well. Blend until completely smooth.

  6. Transfer the soup into a large pot and let simmer. Add more spice to taste.

  7. If the soup is too thick for your preference, add more broth or filtered.

  8. Top with pumpkin and hemp seeds and enjoy with a green salad!

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