Roasting cauliflower brings out a nutty, caramelized flavor that forms the base of this bright, warming Turmeric Roasted Cauliflower Soup. This dairy-free, vegan, gluten-free, Whole30 and paleo-friendly soup pairs roasted cauliflower with turmeric, cumin and a touch of coconut milk for a silky, savory finish. I usually set aside a cup of the roasted florets to sprinkle on top as a crunchy, color-contrast garnish.
Turmeric Roasted Cauliflower Soup
This recipe is an adaptation that turns a favorite roasted cauliflower dish into a smooth, fragrant soup. It’s an excellent introduction to turmeric if you’re new to the spice, and it’s simple enough for an easy weeknight meal yet attractive enough to serve to guests.
Why it works
Roasting concentrates cauliflower’s natural sweetness and adds a toasty depth that blends beautifully with turmeric and cumin. The coconut milk gives richness without dairy, while vegetable broth keeps the flavor clean and vegetarian. Blending the roasted cauliflower with the aromatics produces a creamy texture without cream.
Key features
- Vegan, dairy-free and gluten-free
- Whole30 and paleo friendly when using compliant ingredients
- Easy prep and mostly hands-off roasting time
- Perfect for meal prep, reheats well
Ingredients (Makes 4 servings)
- 6 heaping cups cauliflower florets (about 1½ lb, cut into 1-inch pieces)
- 3 garlic cloves, smashed
- 2 tbsp olive oil, plus 1 tsp for sautéing
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/8 tsp crushed red pepper flakes (optional)
- 1/2 tsp kosher salt, or to taste
- 1 medium onion, chopped
- 3 cups vegetable broth
- 1/4 cup full-fat canned coconut milk, shaken well
- 2 tbsp chopped cilantro, for garnish
Prep & Cook Times
- Prep: 15 mins
- Cook: 45 mins
- Total: 1 hr
Instructions
- Preheat the oven to 450°F (232°C). Smash the garlic cloves with the side of a knife to release flavor.
- In a large bowl, combine cauliflower florets and smashed garlic. Drizzle with 2 tablespoons of olive oil and toss or shake the bowl to coat evenly.
- In a small bowl, mix turmeric, cumin, salt and crushed red pepper flakes (if using). Sprinkle the spice mixture evenly over the cauliflower and toss well so the florets are evenly coated.
- Spread the cauliflower in a single layer on a large rimmed baking sheet. Roast on the center rack until the florets are browned and tender, about 25–30 minutes, turning once or twice for even cooking. Reserve 1 cup of roasted cauliflower for garnish.
- While the cauliflower roasts, heat a medium pot over medium heat. Add 1 teaspoon olive oil and the chopped onion; cook until translucent, about 2–3 minutes. Add the vegetable broth and the remaining roasted cauliflower to the pot. Bring to a boil, then reduce to low, cover and simmer for 15 minutes to meld flavors.
- Use an immersion blender to purée the soup until smooth. If using a countertop blender, blend in batches and be careful with hot liquid. Taste and adjust salt as needed.
- Stir in the coconut milk for creaminess. Serve the soup topped with the reserved roasted cauliflower and chopped cilantro. Drizzle extra coconut milk on top if desired.
Cooking tips
- For deeper roast flavor, spread florets evenly and avoid crowding the pan so they brown instead of steam.
- Turmeric stains easily—wipe any spills promptly and consider using gloves to prevent staining your hands.
- If you prefer a thinner soup, add up to 1 cup more vegetable broth until you reach the desired consistency.
- To make the soup oil-free, roast cauliflower in a convection oven or use a silicone baking mat and roast at a slightly lower temperature, but expect less browning without oil.
Substitutions & variations
- Swap cilantro for parsley if you prefer a milder herb flavor.
- Use chicken broth and a splash of cream to make a non-vegetarian, creamy version.
- Add a small diced potato or a peeled, chopped parsnip before blending for extra body.
- Finish with a squeeze of lemon to brighten the flavors right before serving.
Storage & reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooled soup for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if needed to loosen the texture.
Nutrition (per serving)
- Calories: 159 kcal
- Carbohydrates: 14 g
- Protein: 4 g
- Fat: 10.5 g
- Fiber: 5 g
- Sodium: 293 mg
- Sugar: 2 g
This recipe yields about 4 servings (approximately 4 1/2 cups total). It’s an easy, flavorful way to enjoy cauliflower and a great starter recipe for incorporating turmeric into your cooking.
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