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Smoky cauliflower soup with turmeric sweet potatoes and red peppers
This cauliflower soup is the warming equivalent of a great big exotic hug. Apart from the roasted cauliflower, the cinnamon, cumin, and turmeric work together to bring out the savoury goodness in the vegetables and the sweet potato and red pepper power up the skin-friendly nutrient profile of this lunch or dinner soup.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Ingredients
- Coconut oil
- 1 cauliflower
- 1 Tbsp ground cinnamon
- 1 Tbsp ground cumin
- 1 large red onion chopped
- 2 cloves of minced garlic
- 2 sweet potatoes chopped
- 1 red pepper chopped
- 2 Tbsp ground turmeric
- 2 Tbsp tomato paste
- 4 cups chicken or vegetable stock – just to cover the ingredients
- 1 tsp garam masala
Instructions
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Preheat oven to 375 F (180 C)
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Place chopped cauliflower florets into a foil lined roasting pan, drizzle with melted coconut oil, then sprinkle with cinnamon and cumin along with some salt and pepper – mix everything together well
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Bake in oven for about 25 minutes or until browned
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Meanwhile in a large soup pot heat 1-2 Tbsp coconut oil on a medium high heat. Saute onions and garlic for a few minutes until soft
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Add the red pepper, sweet potatoes, turmeric and tomato paste to the pot. Cook for 1 minute and then immediately pour the stock into the pot
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Simmer for about 10 mins until veggies are soft, then grab your baked cauliflower and add that to the pot
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Add soup to a blender along with garam masala, and pepper and blend until smooth. You’re ready to serve it!
Recipe Notes
Optional: I also like to add an additional small clove of raw garlic to the blender at the last minute. With things like herbs or garlic – their amazing nutritional value degrades with heat so it’s nice to throw some in at the very last minute to capture more of their goodness.
Cilantro and hemp seeds (or pine nuts) also make a nice topping for this and add a bit of protein as well as texture and crunch.