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Roasted Cauliflower & Oat Soup with Tumeric

Too few ratings

Emily Saccani

Community Member

“This is really yummy and it’s a great vegan and low-calorie dish!”

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-7+
540 g cauliflower
170 g rolled oats
onion
1½ tsp turmeric
1½ tsp dried thyme
½ tsp salt
1 tbsp olive oil
1 pinch pepper
1 tsp ginger (grated)
475 ml vegetable broth

Utensils

  • oven
  • bowl
  • Bowl, blender
  • Blender
  • saucepan
  • Step 1/8

    • oven

    Preheat the oven on 450 ºF and line a baking sheet with aluminium foil.

  • Step 2/8

    • 540 g cauliflower
    • onion
    • bowl

    Cut the Cauliflower and the onion and place them in a big bowl.

  • Step 3/8

    • 1½ tsp turmeric
    • 1½ tsp dried thyme
    • ½ tsp salt
    • 1 tbsp olive oil
    • 1 pinch pepper

    In a smaller bowl combine the tumeric with the olive oil, salt and pepper and thyme. Add the mixture to the bigger bowl and stir until it’s evenly combined.

  • Step 4/8

    Place the vegetable on the baking sheet and put it in the oven for 15 min. Stir and continue roasting for other 10 min.

  • Step 5/8

    • 170 g rolled oats
    • Bowl, blender

    In a blender process the oats until finely ground. When finished pour them into a bowl.

  • Step 6/8

    • 1 tsp ginger (grated)
    • Blender

    Place vegetables in food processor or blender. Add ginger and 1/2 cup broth. Process until pureed, adding additional broth if necessary.

  • Step 7/8

    • 475 ml vegetable broth
    • saucepan

    Transfer pureed vegetables to large saucepan or Dutch oven. Add remaining broth. Stir in ground oats. Bring to boil; reduce heat and simmer 15 minutes, stirring occasionally.

  • Step 8/8

    Stir in remaining oats. Continue cooking 3–5 minutes or until oats are softened, stirring frequently. Add water or additional broth, if desired for consistency.

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