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)


  • Preheat the oven to 400F.

  • 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.

  • 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. 

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

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

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

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

  • Top with pumpkin and hemp seeds and enjoy with a green salad! 


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 2975 Blackburn St., Dallas, Texas

This content is for informational purposes only. This website does not provide medical advice, diagnosis, or treatment, which are best addressed by your physician/medical practitioner.