Deliciously Healthy Roasted Cauliflower Soup

Ingredients 0/13

Step 1

Gently heat your oven to 400°F (200°C). Spread the cauliflower florets and chopped onion out on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper. Give everything a good toss so the spices coat the veggies evenly. Roast them in the oven for about 25 minutes, until the cauliflower is nicely browned but still has a bit of bite.

Step 2

While the veggies are roasting, melt some butter in a large pot over low heat. Add the garlic and cook it gently until it smells amazing, about 3 minutes. Toss in the diced potato and turmeric, then pour in the stock. Turn the heat up to medium and let it come to a simmer. Cover the pot and cook until the potato is tender, around 10 minutes.

Step 3

When the cauliflower and onion are done, set aside a cup of the roasted cauliflower to use as a garnish. Add the rest of the roasted veggies to the pot and let everything simmer together for another 5 minutes to blend the flavors.

Step 4

Use an immersion blender or transfer the soup in batches to a blender to puree until smooth. Taste and adjust the seasoning if needed.

Step 5

Finally, toast the almonds in a dry skillet over low heat, stirring now and then, until they turn golden and smell nutty.

Step 6

Serve the soup hot, topped with the reserved roasted cauliflower and the toasted almonds for a little crunch and extra flavor.