Today we’re going to share our healthy Roasted Cauliflower Soup recipe, but if you’re not interested in great healthy great tasting soup that can be a regular in your family meal lineup…
I first tried and fell in love with roasting cauliflower years ago before having kids after my grandmother mentioned trying the Wegman’s Roasted Cauliflower Popcorn recipe from their menu magazine. The Wegmans Cauliflower Popcorn is super easy…it’s basically just roasting cauliflower with their basting oil and then putting some parmesan cheese on it. And it’s really good! The kids aren’t quite sold on it yet, but they will at least eat a little of it and I think it’s one of those things that slowly over time they will warm up to (our youngest eats it if we don’t make it too spicy). Last week I saw something on the Today show about a study that said if you pair vegetables together with your kids favorite entree they won’t eat the vegetable. In other words pizza or mac-n-cheese is going to win out over veggies. But vegetables are crucial so you gotta give them a fighting chance by being careful about what else is on the plate. One suggestion coming from the study was just to serve vegetables before any other food is on the plate. This removes the competition completely. We tried this recently on our Friday pizza night. While waiting for pizza we started with fruit, veggies, and nuts and then moved on to pizza once the kids finished the other items on their plate. It worked out well!
A year or two ago I was seeing lots of pins and posts on roasting cauliflower with spices . So, I decided to try it using garam masala, curry powder, and turmeric and “wow, oh wow!”. I could eat almost a whole pan myself. After trying the roasted cauliflower and drooling over many healthy cauliflower soup recipes, I decided to try using it in soup. One of our favorite soups in recent years has been a mulligatawny we made based on Soup Addict’s version. The base of the soup is the coconut milk combo with curry powder and garam masala. So, I have started using that base with other vegetables like in our asparagus soup . In our cauliflower version, we roast the cauliflower and then add to the base with carrots, celery, and onion.
Okay, on to the recipe!
- 1 large head of cauliflower , cleaned and chopped in bite size pieces
- 2 tsp . curry powder , divided
- 3 tsp . garam masala , divided
- 1 tsp . turmeric
- 2 T . olive oil
- salt and pepper
- 2 T . coconut oil
- 1 onion , chopped
- 3-4 carrots , chopped
- 2-3 stalks of celery , chopped
- 1 15 oz . can coconut milk
- 24 oz . broth
- Preheat oven to 400 degrees. Roast cauliflower coated with olive oil, 1 tsp. garam masala, 1/2 tsp. curry powder, 1/2 tsp. turmeric, and salt and pepper for 25 minutes--stirring once or twice at 15 and 20 minutes.
- While cauliflower is roasting, melt coconut oil on medium heat.
- Add onions and cook for 5 minutes.
- Add garlic and cook for 1 minute.
- Add carrot and celery and cook for an additional 5-10 minutes until soft.
- Add remaining spices, stir, and cook for an additional minute.
- Add broth to deglaze pan, then add coconut milk.
- When cauliflower is done roasting, add to pan and simmer for 5 minutes.
- Using an immersion blender, blend to desired consistency (you can also use a blender, but be very careful when blending hot liquids).