Roasted Cauliflower & Turmeric Soup
Servings Prep Time
4 5
Cook Time
40
Servings Prep Time
4 5
Cook Time
40
Ingredients
  • 8cups cauliflowerroughly chopped
  • 1/4 cup extra virgin olive oil
  • 1tbsp ground turmeric
  • cooking oil spray
  • 2 leeksfinely sliced
  • 2 stalks celeryroughly chopped
  • 1medium potatopeeled and roughly diced
  • 1 1/2cup reduced-fat milk of choice
  • 2 litre salt-reduced liquid vegetable stock
  • 2tsp dried chilli flakes
  • 1/3 cup fresh chiveschopped
  • toasted pepitasto serve, optional
Instructions
  1. Preheat oven to 200 C. Line and oven tray with baking paper.
  2. Place the cauliflower on the oven tray and sprinkle with olive oil, half the turmeric and salt and toss well to combine.
  3. Roast in the oven until the cauliflower is golden in colour, around 20 – 25 minutes.
  4. When the cauliflower is ready, lightly spray a saucepan with cooking oil spray oven medium-high heat and saute the leek for 2-3 minutes.
  5. Add the celery and potato and cook for a further 4-5 mintues.
  6. Add the roasted cauliflower, remaining turmeric, milk and stock.
  7. Bring to a boil, then reduce to a simmer for 10 minutes or until all veggies are tender.
  8. Using a stick blender or bench top blender, carefully blend the soup until smooth.
  9. Divide between four bowls. Serve sprinkled with chilli flakes, chives and toasted pepitas, if you like.
Recipe Notes

303 cals per serve/ Protien 8.6g/ Fibre 7.4g/ Total fat 16.2g/ Carbohydrate 35.1g/ Saturated Fat 3.1g/ Total Sugar 16.1 g/ Free Sugar 0g

 

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Roasted Cauliflower & Turmeric Soup
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Course Main Dish
Prep Time 5
Cook Time 40
Servings
Ingredients
  • 8 cups cauliflower roughly chopped
  • 1/4 cup extra virgin olive oil
  • 1 tbsp ground turmeric
  • cooking oil spray
  • 2 leeks finely sliced
  • 2 stalks celery roughly chopped
  • 1 medium potato peeled and roughly diced
  • 1 1/2 cup reduced-fat milk of choice
  • 2 litre salt-reduced liquid vegetable stock
  • 2 tsp dried chilli flakes
  • 1/3 cup fresh chives chopped
  • toasted pepitas to serve, optional
Course Main Dish
Prep Time 5
Cook Time 40
Servings
Ingredients
  • 8 cups cauliflower roughly chopped
  • 1/4 cup extra virgin olive oil
  • 1 tbsp ground turmeric
  • cooking oil spray
  • 2 leeks finely sliced
  • 2 stalks celery roughly chopped
  • 1 medium potato peeled and roughly diced
  • 1 1/2 cup reduced-fat milk of choice
  • 2 litre salt-reduced liquid vegetable stock
  • 2 tsp dried chilli flakes
  • 1/3 cup fresh chives chopped
  • toasted pepitas to serve, optional
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200 C. Line and oven tray with baking paper.
  2. Place the cauliflower on the oven tray and sprinkle with olive oil, half the turmeric and salt and toss well to combine.
  3. Roast in the oven until the cauliflower is golden in colour, around 20 - 25 minutes.
  4. When the cauliflower is ready, lightly spray a saucepan with cooking oil spray oven medium-high heat and saute the leek for 2-3 minutes.
  5. Add the celery and potato and cook for a further 4-5 mintues.
  6. Add the roasted cauliflower, remaining turmeric, milk and stock.
  7. Bring to a boil, then reduce to a simmer for 10 minutes or until all veggies are tender.
  8. Using a stick blender or bench top blender, carefully blend the soup until smooth.
  9. Divide between four bowls. Serve sprinkled with chilli flakes, chives and toasted pepitas, if you like.
Recipe Notes

303 cals per serve/ Protien 8.6g/ Fibre 7.4g/ Total fat 16.2g/ Carbohydrate 35.1g/ Saturated Fat 3.1g/ Total Sugar 16.1 g/ Free Sugar 0g