Roasted Cauliflower & Turmeric Soup | Abel & Cole
Roasted Cauliflower & Turmeric Soup
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Prep: 10 mins
Cook: 25 mins
Nutty roasted cauliflower and tender sweet potato are a truly dynamic soup duo, and whizzed with an earthily spicy pinch of golden turmeric, they make a fantastically flavoursome bowlful.
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280 kcal
(per portion)
Ingredients you'll need
  • 1 sweet potato
  • 1 cauliflower
  • 1 onion
  • 1 garlic clove
  • 1 tsp turmeric
  • 1 vegetable stock cube
From your kitchen
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 700ml boiling water
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and chop the sweet potato into small chunks. Chop the cauliflower into small florets and chop the core into bite-size chunks. Set any larger leaves aside, but keep the tender, pale green leaves. Tumble the sweet potato, cauliflower and tender cauliflower leaves into a roasting tin and drizzle with 1 tbsp olive oil. Season. Slide into the oven and roast for 20 mins till the veg are browned all over and the leaves are crisp.

  • 2.

    While the veg roast, peel and finely chop the onion. Peel and crush the garlic clove. Heat a pan over a medium heat for 2 mins. When warm, drizzle in 1/2 tbsp olive oil. Add the onion and turn the heat down to low and cook for 6-8 mins till softened. Add the garlic and 1 tsp turmeric and cook, stirring, for 1 min.

  • 3.

    Add the roasted sweet potato and cauliflower to the pan (keep the cauliflower leaves for later). Toss together.

  • 4.

    Crumble in the stock cube and pour in 700ml boiling water. Cover and simmer for 5 mins.

  • 5.

    Using a stick blender, blitz till smooth – or you can ladle the soup into a blender and blitz to combine, then pour back into the pan to gently reheat. Taste and season the soup. Garnish with a few crispy cauliflower leaves.

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