Roasted Cauliflower & Oat Soup with Tumeric
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Preheat the oven on 450 ºF and line a baking sheet with aluminium foil.
- 154¼ g cauliflower
- ¼ onion
Cut the Cauliflower and the onion and place them in a big bowl.
- 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.
Place the vegetable on the baking sheet and put it in the oven for 15 min. Stir and continue roasting for other 10 min.
- 48⅝ g rolled oats
- Bowl, blender
In a blender process the oats until finely ground. When finished pour them into a bowl.
- 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.
- 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.
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!