Roasted Cauliflower & Oat Soup with Tumeric

Step 1/ 8

• oven

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

Step 2/ 8

• 154¼ g cauliflower
• ¼ onion

• bowl

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)

• 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

• 135¾ 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.

Enjoy your meal!