Roasted Cauliflower Soup with Turmeric – Vegan Plant Based

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I tested this recipe several times before landing on this one here. Some recipes weren’t creamy enough and others didn’t have enough flavor. Using potato adds a bit of starch and the fine texture I was seeking. I find that the addition of tahini brings out a nuttiness in the soup that complements the turmeric. Topped with crispy onions and toasted pine nuts, the smooth and creamy soup is complemented with a bit of a crunch. I hope you enjoy this recipe as much as I do!

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This soup makes a great make-ahead meal. I tripled the recipe and transported it to a vegan lunch I catered for 20+ people. I re-heated it up on the stove top easily.

Recipes

Roasted Cauliflower Soup with Turmeric – Vegan Plant Based

Prep: 20

Cook: 45

Total: 1h 5m

Nothing like a comforting bowl of soup.

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Ingredients

Units USM Scale 1x2x3x

For the soup:

• 1 large cauliflower, or 2 small cauliflower, stems and leaves removed roughly chopped into florets
• 2 onions roughly chopped (reserve 1/4 of an onion for fried onion topping)
• 1 tablespoon olive oil
• 2 tbsp turmeric- divided in to 1 tbsp for baking and 1 tbsp for the soup
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp dill
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp pepper
• 4 cloves of garlic, minced
• 1 potato, chopped in to 1 inch piece
• 1/3 cup tahini
• 1 bay leaf

For topping:

• 1/4 onion reserved, cut into strips
• 2 tbsp flour
• 1/4 cup grapeseed oil
• 1 lemon
• 1/4 cup each finely chopped dill & parsley
• 1/4 cup toasted pine nuts

Instructions

1. Preheat oven to 400. Arrange cauliflower florets and onions on a rimmed baking with parchment paper. Combine olive oil, turmeric, cumin, coriander, dill, cayenne pepper in a small bowl. Toss olive oil mixture with cauliflower and onions by hand. Sprinkle salt and pepper on top. Bake for 30 minutes.
2. Meanwhile, in a large pot, combine olive oil and garlic on medium heat. Once fragrant (approximately 1-2 minutes), add the potatoes and reserved 1 tbsp turmeric. Cover and heat on medium heat for 10 minutes, stirring occasionally.
3. Add in vegetable stock, bay leaf, tahini. Bring to a boil. 
4. Carefully, add roasted cauliflower and onions to stock pot and return to a boil and then reduce to a simmer for 10-15 minutes. Stirring frequently. 
5. While the cauliflower simmers, prepare the fried onion topping. In a small bowl, mix the onions and flour. In a suitable frying pan, heat the grapeseed oil on medium high heat. Once hot, fry the onions, shaking off excess flour. Fry until medium-dark brown. Remove from oil and pat dry with a paper towel. Set aside. 
6. REMOVE THE BAY LEAF FROM THE SOUP. With an immersion blender, carefully blend the soup until it is a creamy smooth texture. Add salt and pepper to taste (approximately 1-2 tsp each)
7. Ladle in to bowls, top with toasted pine nuts, chopped dill & parsley, a bit of lemon juice, and fried onions. Serve warm. Enjoy!