Roasted Cauliflower & Turmeric Soup Posted on August 21, 2015


Roasted Cauliflower & Turmeric Soup 

Serves: 6


  • 2 heads of cauliflower, cut into florets
  • 1-2 garlic cloves, minced
  • 1 tbsp. macadamia oil
  • 4 cups chicken stock
  • 1/2-1 tsp. turmeric powder
  • 2 cups full-fat coconut milk
  • Fresh parsley for garnishing
  • Sea salt, black pepper and olive oil to taste


  1. Preheat your oven to 180C. Line a baking tray with baking paper.
  2. In a large bowl, combine the cauliflower, garlic and macadamia oil
  3. Spread the cauliflower mixture on a roasting pan.
  4. Place the roasting pan in the oven and roast for 20 minutes.
  5. Transfer the cauliflower to a large saucepan and add the chicken stock and turmeric. Bring to a boil over a medium-high heat.
  6. Cover the saucepan. Lower the heat and let it simmer for 20 minutes.
  7. Puree the soup using an immersion blender or a blender.
  8. Stir in the coconut milk and season to taste with sea salt, freshly cracked black pepper and a drizzle of olive oil.


Other Posts You May Like...

Written by Alyse Co-cliff

Alyse Co-cliff

Founder of An Apple a Day Blog, Holistic health coach, Speaker and Passionate Whole-Foodie committed to helping others nourish their body from the inside out.
"It's all about simple, effective nutritional advice and real time solutions for the busy individual. Good health doesn't have to be hard work" Alyse x

Show Buttons
Share On Facebook
Share On Twitter
Share On Google Plus
Share On Pinterest
Contact us
Hide Buttons