Roasted Cauliflower & Oat Soup with Tumeric
oven, bowl, Bowl, blender, Blender, saucepan
Step 1/ 8
Preheat the oven on 450 ºF and line a baking sheet with aluminium foil.
Step 2/ 8
- 154¼ g cauliflower
- ¼ onion
Cut the Cauliflower and the onion and place them in a big bowl.
Step 3/ 8
- ⅜ tsp ground turmeric
- ⅜ tsp dried thyme
- ⅛ tsp salt
- ¼ tbsp olive oil
- ¼ 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
- 48⅝ g rolled oats
- Bowl, blender
In a blender process the oats until finely ground. When finished pour them into a bowl.
Step 6/ 8
- ¼ tsp ginger (grated)
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
- 135¾ ml vegetable broth
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.
Enjoy your meal!