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Roasted Cauliflower Soup with Turmeric – Vegan Plant Based

  • Author: carmeninthegarden
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 bowls 1x
  • Category: Soup
  • Cuisine: Plant Based Vegan


Nothing like a comforting bowl of soup.



For the soup:

  • 1 large cauliflower, or 2 small cauliflower, stems and leaves removed roughly chopped into florets
  • 2 onions roughly chopped (reserve 1/4 of an onion for fried onion topping)
  • 1 tablespoon olive oil
  • 2 tbsp turmeric- divided in to 1 tbsp for baking and 1 tbsp for the soup
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp dill
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cloves of garlic, minced 
  • 1 potato, chopped in to 1 inch piece
  • 1/3 cup tahini
  • 1  bay leaf

For topping:

  • 1/4 onion reserved, cut into strips
  • 2 tbsp flour
  • 1/4 cup grapeseed oil
  • 1 lemon
  • 1/4 cup each finely chopped dill & parsley
  • 1/4 cup toasted pine nuts


  1. Preheat oven to 400. Arrange cauliflower florets and onions on a rimmed baking with parchment paper. Combine olive oil, turmeric, cumin, coriander, dill, cayenne pepper in a small bowl. Toss olive oil mixture with cauliflower and onions by hand. Sprinkle salt and pepper on top. Bake for 30 minutes.
  2. Meanwhile, in a large pot, combine olive oil and garlic on medium heat. Once fragrant (approximately 1-2 minutes), add the potatoes and reserved 1 tbsp turmeric. Cover and heat on medium heat for 10 minutes, stirring occasionally.
  3. Add in vegetable stock, bay leaf, tahini. Bring to a boil. 
  4. Carefully, add roasted cauliflower and onions to stock pot and return to a boil and then reduce to a simmer for 10-15 minutes. Stirring frequently. 
  5. While the cauliflower simmers, prepare the fried onion topping. In a small bowl, mix the onions and flour. In a suitable frying pan, heat the grapeseed oil on medium high heat. Once hot, fry the onions, shaking off excess flour. Fry until medium-dark brown. Remove from oil and pat dry with a paper towel. Set aside. 
  6. REMOVE THE BAY LEAF FROM THE SOUP. With an immersion blender, carefully blend the soup until it is a creamy smooth texture. Add salt and pepper to taste (approximately 1-2 tsp each)
  7. Ladle in to bowls, top with toasted pine nuts, chopped dill & parsley, a bit of lemon juice, and fried onions. Serve warm. Enjoy!

Keywords: soup, cauliflower, plant based, vegan