A healthy, cauliflower soup that is blended to a velvety texture and flavored with clam juice, Thai green curry paste and roasted vegetables. Turmeric gives this soup a beautiful color.
Roasted Cauliflower For Soup
Whenever I am craving soup, which is almost always, I walk through the market thinking to myself, ‘Can I make soup out of that?’. Does this ever happen to you?
It must be cauliflower season in the Northern hemisphere as noted by the larger than usual heads of cauliflower in the produce aisle. So as my eyes fell on this beautiful vegetable, cauliflower soup danced in my head.
I love the depth of flavor roasted vegetables bring to a dish. Roasted cauliflower is good for you and is great in soups. With this soup recipe, the flavor is further developed with the help of roasted garlic and onions and the addition of clam juice and Thai green curry paste. Turmeric adds the beautiful color.
If you have ever wondered how to make roasted cauliflower soup, try this recipe and let us know how it turned out.
I hope you enjoy this healthy, vegetarian soup. Perfect as a light lunch or dinner in the Summer or a hot starter on a cold day.
A creamy roasted cauliflower soup kicked up a notch with the help of Thai green curry paste.
- 1 head of cauliflower, cut into bite sized pieces, tough stems removed
- 1 onion, sliced thick
- 6 cloves of garlic, peeled, stems removed
- cooking spray
- 8 oz bottle of clam juice
- 1/4 tsp salt
- 1 Tbs cooking oil
- 1 Tbs Thai green curry paste
- 4 cups of water
- 2 Tbs turmeric
- sweet bell pepper, diced
- olive oil
- pumpkin seeds
- Place first three ingredients on a baking sheet, lined with parchment paper for easy clean up but not necessary to this recipe, spray lightly with the cooking spray.
- Bake in hot oven at 425F until lightly charred, about 25 minutes.
- Once vegetables have cooled 5 minutes, add all of the onions, garlic, clam juice, salt and half of the cauliflower to a blender. Blend carefully with the lid partially skewed to allow steam to escape.
- Once blended to a liquid texture, set aside.
- In a large dutch oven or soup pot, add the oil and Thai curry paste, heat on medium heat for 1-2 minutes, stirring to heat up the curry paste.
- Add contents of blender, remaining cauliflower, water and turmeric.
- Simmer for 30 minutes. Check for seasoning.
- Garnish as desired.
Using 1 Tbs of curry paste gives this soup a kick. You may add more for a spicier soup. Not all Thai curry pastes are equal, some are much hotter than others. It is best to err on the less spicy side, just in case.
- Serving Size: 1.5 cupes
- Calories: 143
- Sugar: 4 g
- Sodium: 1430 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
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