Roasted Turmeric Cauliflower Soup
Ingredients
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2 heads cauliflower
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2 cups cherry tomatoes
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2 cups chicken broth or veg broth
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1 cup full fat coconut milk
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1 yellow onion, chopped
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4 cloves garlic, chopped
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2 tbsp avocado or coconut
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1 tsp turmeric
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1/2 tsp sea salt
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1/2 tsp black pepper
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1/2 tsp paprika
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1/2 tsp cumin
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1/2 tsp coriander
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1/2 tsp ginger
For garnish
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1/4 cup pumpkin seeds (2 tbsp per serving)
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1/2 cup hemp seeds (3 tbsp per serving)
Instructions
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Preheat the oven to 400F.
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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.
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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.
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Meanwhile, add the coconut milk and broth to your high powered blender.
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Once the cauliflower is tender, add that to your blender as well. Blend until completely smooth.
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Transfer the soup into a large pot and let simmer. Add more spice to taste.
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If the soup is too thick for your preference, add more broth or filtered.
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Top with pumpkin and hemp seeds and enjoy with a green salad!