Turmeric Cauliflower Soup

This creamy soup blends roasted cauliflower with vibrant turmeric, garlic, ginger, and coconut milk for a healthy, comforting meal.

INGREDIENTS:

– 1 Medium Head of Cauliflower chopped – 1 Medium Shallot, quartered – 3-4 Garlic Cloves – 2 Tablespoons Olive Oil – 1 Teaspoon Turmeric – 1 Teaspoon Ground Cumin – 1/2 Teaspoon Sea Salt – 1/2 Cup Red Lentils – 2 Cups Vegetable Broth – 2 1/2 Cups Unsweetened Almond Milk, divided – Garnishes: fresh herbs cracked pepper, lime, olive oil, etc.

Preheat the oven to 425ºF.

Add the cauliflower, shallots and garlic to a large mixing bowl. Drizzle with olive oil and spices and toss to combine. Transfer veggies to a baking sheet and roast for 30 minutes, flipping halfway through.

Once roasted, transfer veggies to a saucepan. Add lentils, broth, and 2 cups of milk, and stir to combine. Bring the mixture to a boil, then cover and reduce to simmer for 20 minutes.

Remove from heat and blend until smooth. Stir in the remaining milk.

Serve immediately and top with desired garnishes.

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