Roasted cauliflower and turmeric soup
Smooth roasted cauliflower soup with turmeric and coconut milk.
Active time25 min
Cooking35 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 800 g cauliflower
- 100 g onions
- 500 ml vegetable stock
- 2 tsp turmeric
- 30 ml olive oil
- 300 ml coconut milk
Preparation
Preheat the oven to 200 °C. Wash the cauliflower and separate it into florets. Peel the onion and cut it into wedges. Coat the vegetables with the oil and turmeric, then roast for 25 to 30 minutes until tender.
800 g cauliflower100 g onions2 tsp turmeric30 ml olive oil- knife
- baking tray
- oven
Blend the vegetables with the stock and coconut milk. Pour into a saucepan and simmer gently for 5 minutes before serving.
500 ml vegetable stock300 ml coconut milk- blender
- saucepan
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration