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My whole family loves this soup. It’s creamy and comforting — without any actual cream — and infused with a wonderful deep, rich flavour from the roasted cauliflower. Honestly, caramelizing your cauliflower first is a total game changer!

This soup is dairy and gluten-free and suitable for vegan, paleo and keto diets. Better still, it’s easy to make and packed with vitamins and minerals, disease-fighting antioxidants, healthy fats, and fibre. Non-vegans can add bone broth for a gut-friendly protein boost, too!

Time for Turmeric

Golden Roasted Cauliflower Soup gets its “golden glow” from turmeric powder. Turmeric — or the “spice of life” as it’s known in India — has been used in Ayurvedic and traditional Chinese Medicine for centuries.  Its anti-inflammatory benefits are also well documented in the mainstream medical literature.

Turmeric’s main active ingredient is curcumin.  In addition to its potent anti-inflammatory effects, this amazing phytochemical is believed to have blood sugar-stabilizing, anti-cancer, wound-healing, and cognitive and mood-enhancing benefits. Curcumin absorption is enhanced by combining it with both healthy fats (coconut milk here) and black pepper.

Crazy for Cauliflower

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Cauliflower is one of my favourite vegetables.  It’s incredibly versatile and rich in vitamins and minerals, fibre, and disease-fighting glucosinolates, phenols and other powerful phytochemicals.  

Cruciferous vegetables — a family that includes cauliflower along with broccoli, kale and brussels sprouts — have been getting a lot of attention of late.  Studies suggest that these nutritional powerhouses may have a role in preventing chronic illnesses such as cardiovascular disease, diabetes, Alzheimer's, and even certain cancers.

Ingredients for 6 servings:

  • 1 large cauliflower, washed and cut into florets (approximately 6 cups)

  • 3 Tbsp avocado oil, divided

  • 1/2 medium white or Spanish onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp turmeric powder

  • 1 tsp ground cumin

  • 1 tsp sea salt

  • 1/2 tsp ground black pepper

  • 1/4 tsp ground nutmeg

  • 1 1/2 cups chicken bone broth or vegetable broth, with additional broth as needed for desired consistency

  • 1 can (1 1/2 cups) organic coconut milk

  • optional garnishes: fresh lime juice, hot sauce, cilantro, roasted pumpkin seeds, shelled hemp seeds



  1. Preheat oven to 425F and line a baking sheet with parchment.

  2. Toss cauliflower florets with 2 Tbsp oil and spread in single layer on baking sheet. Roast for 30 minutes, tossing halfway. Broil for a couple minutes as desired for extra caramelization.

  3. When cauliflower is almost finished, put remaining 1 Tbsp oil in a large pot over medium heat. Add onion and cook until soft and slightly translucent, about 5 to 7 minutes.

  4. Add garlic, turmeric, cumin, salt, pepper and nutmeg, and cook for an additional minute.

  5. Stir in 1 1/2 cups broth, coconut milk, and roasted cauliflower. Bring to a boil, reduce heat to low, and simmer for 15 minutes, until cauliflower very tender and flavours have had a chance to meld.

  6. Transfer to blender container and blend until smooth. Season with salt and pepper to taste and add additional broth as needed for desired consistency. Serve with your choice of garnish.

Roasted Cauliflower Soup can be stored in an airtight container in the fridge for 5 days or frozen for up to 2 months.