Creamy, rich, turmeric cauliflower soup is so flavorful you’ll never bleieve how good for you it really is! Top it with crispy pancetta, a drizzle of olive oil and a few chili flakes for the ultimate finish.
If you’ve not jumped on the turmeric bandwagon yet, this soup is a great place to start. Turmeric is an incredible spice that not only brings loads of flavor and color to food, but it also has several healing properties. The active ingredient in turmeric is curcumin which has been shown to have anti-inflammatory properties, as well as promoting joint, heart and lung health. I’ve been adding turmeric to several of my dishes, especially when I roast vegetables and I make “golden tea” for Mr. A Southern Soul and I to enjoy in the evenings. Anything I can do to add a healthy component to my cooking is a win in my book and turmeric has quickly become one of my favorites.
Making this soup has just a few steps – chop, roast, heat and blend. Probably the most important step is roasting the vegetables. By doing so, you are bringing out the smokey flavor of the turmeric plus adding an extra layer of flavor to the cauliflower, onion and garlic. Of course, not to waste time, while the cauliflower is roasting, I chopped up some pancetta and sauteed it until crispy. It will make a great topping for my creamy soup along with giving it texture. Once the roasting is done, all you do is dump the veggies into a simmering pot of veggie stock, blend until smooth, add a splash or two of cream and you’re done. Eating healthy has never been so easy!
Creamy, rich turmeric cauliflower soup is so flavorful you’ll never know how good for you it really is! It’s topped with crispy pancetta, a drizzle of olive oil and a few chili flakes for the ultimate finish.
- 1 head cauliflower florets
- 3 cloves garlic - peeled
- 1 shallot - sliced
- 2 teaspoons turmeric
- 1/2 teaspoon cumin
- 1/8 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 3 cups vegetable or chicken stock
- 1 cup half & half substitute coconut or almond if desired
- 2 teaspoons salt
- 1/2 cup chopped pancetta - cooked
- olive oil
- red pepper flakes
Heat oven to 450 degrees. Pour olive oil into large bowl. Add cauliflower, shallot and garlic and stir so that oil coats the vegetables. Sprinkle on turmeric, cumin, salt and pepper. Toss to coat. Place vegetables on a parchment or foil lined baking sheet. Roast for 25 to 30 minutes, turning cauliflower occasionally until cooked.
While cauliflower is roasting, bring stock to a simmer in a large pot. Add roasted cauliflower, shallot and garlic. Cook for 10 minutes on a low boil. Using a stick blender or a stand blender (working in batches) carefully blend until smooth. Add in half & half and stir. Taste and adjust seasoning.
Ladle soup into bowls, drizzle with olive oil and sprinkle on crispy pancetta. Serve immediately.
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