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Roasted Turmeric Cauliflower Soup

A nourishing soup made with simple ingredients. Paleo, dairy-free and low in sugar!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Main Course, Soup
Cuisine: dairyfree, glutenfree, Paleo, whole30
Servings: 8 servings
Author: Lexi


  • 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


  • Preheat the oven to 400F.
  • 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.
  • 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. 
  • Meanwhile, add the coconut milk and bone broth to your high powered blender.
  • Once the cauliflower is tender, add that to your blender as well. Blend until completely smooth. 
  • Transfer the soup into a large pot and let simmer. Add in the paprika, cumin, and coriander. Add more spice to taste.
  • If the soup is too thick for your preference, add more bone broth or filtered water until desired consistency.
  • While that simmers, toast the pumpkin seeds in a pan on low heat until browned. 
  • Chop the chives or herb of choice for garnish.
  • Once the soup is hot, serve and enjoy! Keep the soup stored in an airtight container in the fridge for up to one week.