Ingredients
4
4 servings
- •1 large head cauliflower, broken into florets
- •2 medium white onions, cut in half lengthwise and thinly sliced
- •3 tablespoons olive oil
- •1 ½ teaspoons ground cumin
- •1 ½ teaspoons ground coriander
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •2 tablespoons salted butter
- •4 cloves garlic, crushed
- •1 large potato, with skin, cut into 1-inch pieces
- •1 teaspoon ground turmeric
- •1 quart vegetable stock
- •2 tablespoons sliced almonds
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
- Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
- Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
- Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
- Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
- Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.
Nutritional Facts
Per 4 servings
- Calories: 329
- Carbohydrate: 36g
- Fat: 19g
- Fiber: 9g
- Protein: 8g
- Sugar: 8g
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