Savory Roasted Cauliflower Soup

Savory Roasted Cauliflower Soup

This soup is warming to the soul. The Healthy On You® Here Come’s the Yum turmeric ginger spice blend really makes this recipe come alive with warm flavors that include coriander and cumin notes.

This soup is perfect for a large group as a starter or for a delicious weeknight meal. Enjoy it with a wedge of crispy whole grain bread for a hearty meal.


Makes 8 servings

  • 1

     large head of cauliflower sliced lengthwise through the core into 4  “steaks”

  • 4

    tbsp olive oil, separated

  •  2½

    tbsp Healthy On You® Here Comes the Yum spice blend, separated

  • 1

    large yellow onion, cut into small wedges

  • 4

    cloves garlic, crushed

  • 1

    large potato, peeled and cubed

  • 1

    large carrot peeled and roughly chopped

  • 6

    cups vegetable stock

  • chopped fresh parsley and blanched almond slivers for garnish


  1. Preheat oven to 400°F

  2. Line a large baking sheet with parchment paper.

  3. Add the cauliflower steaks and sprinkle the onions all around. Sprinkle with 2 tbsp olive oil and ½ tbsp of the Here Comes the Yum spice blend, toss to coat.

  4. Roast in the oven for 15 minutes or until the cauliflower is crisp at the edges, but still has a little crunch.

  5. While the cauliflower and onions roast,  prepare a large soup pot with the 2 remaining tbsp olive oil under medium heat.

  6. Add the carrots, potatoes, garlic and the remaining Here Comes the Yum spice blend. Sauté for 5 minutes, stirring frequently.

  7. Add the stock and bring to a boil then reduce the heat to simmer and cook until the potatoes and carrots are soft, about 20 minutes.

  8. Reserve about a ¼  cup of the roasted cauliflower and add the remaining with the onions to the soup and continue to simmer for 10 additional minutes.

  9. Remove the heat and using an immersion blender, puree the soup. Taste and adjust for seasoning.

  10. Serve the soup in individual bowls with a garnish of roasted cauliflower, blanched almonds, and chopped parsley.

Samantha Binkley