Califlower and roasted garlic soup with turmeric

Jusa

Active member
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This is a tasty soup that is super simple to make, and it has such a lovely golden color from the turmeric. Beware, it is garlic heavy, so if that's a problem, cut the amount by half or more. Also, I have used a small white onion (start cooking at the same time as the cauliflower) in this in the past and it was a great addition.

Makes about 10-12 servings
Ingredients:
1 head of cauliflower
1 bulb roasted garlic
3 cups water
1/4 cup heavy cream
2 cups chicken broth
2 tsps turmeric
1 and 1/2 tsps sea salt
1/4 tsp cayenne pepper
1 tbsp butter
Grated sharp cheddar cheese (I used white Vermont cheddar) for topping (optional)
Chopped parsley or green onion for garnish

Instructions:
Cut cauliflower head into several large chunks, then place in a soup pot with the water. Cook with the lid on for about 30 minutes on medium-high heat or until the cauliflower is very tender. Let cool slightly and mash the cauliflower, or put it in a blender if you prefer it to be smoother (I like mine just a little chunky).

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Simmer at low heat with the lid off, adding the mashed roasted garlic, chicken broth, heavy cream, and seasonings. Cook with lid off until reduced significantly (about 1 hour). Stir in pat of butter at the end just before serving.

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Top each bowl after serving with about 1 tbsp green onion or parsley and about 1 ounce shredded cheese. Yum!

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