Creamy, aromatic and fragrant roasted cauliflower garlic soup with homemade coconut milk and turmeric. Oriental flavored and easy to make soup that heals.
And here we are, in new 2016. First of all, to all of you, my dear followers I wish you a Happy New Year. Have a healthy and happy 2016! 🙂 At the beginning of a new year we always kinda like to look back to past year and summarize what has changed in our lives, what goals we have set in 2015 and which of them we have achieved. I must admit that for me past year was full of challenges and a lot of things happened, but more positive things than negative, so I can conclude that it was a pretty good year. Most important of all is that I continued to eat healthily and I felt good, and at the urging of my husband and few of my really good friends I began to write this food blog. That definitely marked my past year. Writing a blog and cooking healthy food are my new great love and I’m glad I can share my passion with you.
The first recipe that I’ll share with you in the new year may not be as glamorous as you might expect, but keep reading and I’m sure I will get you interested to try this recipe. Today I will show you how to cook a simple and healthy yet delicious creamy soup made of seasonal winter veggie – cauliflower. Cauliflower may not be glamorous vegetables, but it is extremely healthy same as kale, cabbage, and broccoli. Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of dietary fiber, omega-3 fatty acids, manganese, and magnesium. You’re probably used to eat cauliflower cooked as a side dish. To be honest, cooked cauliflower always was pretty boring to me. So today I will show you that cauliflower can be quite exciting.
Cauliflower is low calorie vegetables, with almost no fat and very low in carbohydrates. That is why cauliflower is favorite dieting food.
This soup is quite simple to prepare, it only requires a little patience. First I roasted cauliflower and garlic with olive oil in the oven. Cauliflower becomes softened and nicely golden, and garlic gave irresistible scent. After that, I cooked cauliflower and garlic for 15 minutes over low heat in vegetable broth in which I added spices. Finally, I added coconut milk which melded the taste of garlic and gave the soup a nice little exotic touch. You can use store-bought coconut milk but you can also make it yourself at home. Homemade coconut milk is richer in taste and definitely cheaper and healthier. You can find instructions on how to make coconut milk at home on my blog here.
To make the soup more fragrant, I added spices – cumin and turmeric. The combination of cauliflower and turmeric is particularly good for human health. At the end, I mixed all together in a blender and the healthy soup was ready for serving. Depending on the size of a cauliflower, soup can be very dense. In that case, keep prepared vegetable broth, so you can dilute soup as desired. I served the soup with toasted black bread.
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The mild cauliflower veggie flavor bonded well together with fragrant coconut and aromatic spices, so this soup turned out to be very oriental in flavor. Garlic gave absolutely irresistible scent to both, my kitchen and the soup. I hope you will enjoy this very healthy winter soup just as much as my family and I have enjoyed it. This soup has definitely become my favorite in addition to Spicy Broccoli Soup that you really love.
Roasted Cauliflower Garlic Soup
- 1 medium size cauliflower
- 4-5 garlic cloves
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 1/2 cups coconut milk
Preheat your oven to 425 F. Place baking paper on a roasting pan.
Chop cauliflower to smaller peaces, wash and dry with paper towel. Spread the cauliflower and garlic on a roasting pan. Sprinkle with olive oil, salt and pepper.
Place the roasting pan in the oven and roast for 30 minutes, until cauliflower is browned, stirring once after 20 minutes.
Transfer roasted cauliflower and garlic to a large saucepan, add vegetable stock and bring to boil. Add spices. Lower the heat and let it simmer for 15 minutes.
Stir in the coconut milk. Cook for another few minutes.
Puree the soup in blender or with an immersion blender until very smooth.
Dilute soup with vegetable broth if is too dense.
Season with additional salt and pepper to taste.
Serve with toasted bread.
Do you like cauliflower? How do you prepare it and have you already tried a cauliflower soup? Leave a comment. I love to chat 😉