Healthy Roasted Cauliflower Soup
Description
This delicious roasted cauliflower soup with lots of garlic is hearty and healthy--potato adds body, turmeric provides color, and almonds give it a nice crunch.
Ingredients
•
1 large head cauliflower, broken into florets
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2 medium white onions, cut in half lengthwise and thinly sliced
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3 tablespoons olive oil
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons ground coriander
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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2 tablespoons salted butter
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4 cloves garlic, crushed
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1 large potato, with skin, cut into 1-inch pieces
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1 teaspoon ground turmeric
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1 quart vegetable stock
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2 tablespoons sliced almonds
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
3
Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
4
Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
5
Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
6
Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
7
Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.