recipe
Roasted Cauliflower Turmeric Soup
By The Foodie Physician

Bolthouse Farms® Unsweetened Plant Protein Milk is the perfect addition to this creamy, flavor-packed cauliflower soup recipe.

Preparation

  1. Toss cauliflower with 1 ½ tablespoons oil, 1 teaspoon turmeric and the salt on a sheet pan and roast in the oven at 425°F for 25 minutes until tender.
  2. Sauté ½ tablespoon oil, onion, garlic, ginger, cumin, and 1 teaspoon turmeric in a stockpot over medium heat until onions are softened.
  3. Add the roasted cauliflower and vegetable broth, cover, and simmer 20 minutes.
  4. Add the milk and lemon juice. Puree soup with an immersion blender. Garnish with chopped cilantro.

Ingredients

  • 1 head of cauliflower, cut into florets  
  • 2 tablespoons olive oil, divided 
  • 2 teaspoons turmeric, divided 
  • ¼ teaspoon kosher salt  
  • 1 yellow onion, chopped 
  • 2 cloves garlic, minced 
  • 2 teaspoons minced ginger 
  • ½ teaspoon ground cumin 
  • 3 cups vegetable broth 
  • 1 cup Bolthouse Farms® Unsweetened Plant Protein Milk 
  • 2 teaspoons lemon juice 
  • Cilantro for garnish  
  • Prep: 15min
  • Cook: 45min
READY IN: 60min