Roasted Turmeric Cauliflower Soup

Roasted Turmeric Cauliflower Soup

A nourishing soup made with simple ingredients. Paleo, dairy-free and low in sugar!

Course Appetizer, Main Course, Soup
Cuisine dairyfree, glutenfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Author lexiborr


  • 2 heads cauliflower
  • 2 cups bone broth
  • 1 cup coconut milk
  • 1 red onion
  • 4 cloves garlic
  • 2 tbsp avocado oil
  • 1 tsp turmeric
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp ginger

For garnish

  • 1/4 cup pumpkin seeds
  • chives or any fresh herb you like!
  • a drizzle of coconut milk


  1. Preheat the oven to 400F.

  2. Chop the cauliflower into florets and place in a large bowl with avocado oil, turmeric, sea salt and pepper. Add in the chopped red onion and garlic cloves and mix to well combine.

  3. Place the cauliflower and onion on a large rimmed baking sheet and bake for about 25-30 minutes, flipping occasionally so they are evenly cooked. 

  4. Meanwhile, add the coconut milk and bone broth to your high powered blender.

  5. Once the cauliflower is tender, add that to your blender as well. Blend until completely smooth. 

  6. Transfer the soup into a large pot and let simmer. Add in the paprika, cumin, and coriander. Add more spice to taste.

  7. If the soup is too thick for your preference, add more bone broth or filtered water until desired consistency.

  8. While that simmers, toast the pumpkin seeds in a pan on low heat until browned. 

  9. Chop the chives or herb of choice for garnish.

  10. Once the soup is hot, serve and enjoy! Keep the soup stored in an airtight container in the fridge for up to one week.

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