I really didn’t consciously intend to have two cauliflower recipes in a row…it seems a bit redundant…but you can forgive me, right? Especially when I bring you this delicious soup that is loaded up with roasted cauliflower, some russet potato, leek, garlic, and turmeric? Ima go with yes, you forgive me.
This soup is pure comfort. I am one of those people who eats soup all year round no matter the weather outside – I love soup way to much to only eat it half of the year. If you are also in that boat, join me in a bowl of this soup – you will be happy you did! If you are strictly a fall and winter souper, you should most def bookmark this page and then set a reminder on your phone for the first day of fall so you can make this 😍. Please and thank you.
As I discussed last week, roasted cauliflower is life! That is all I have to say about that. The oven does delicious things to those little cauliflower florets, and they just turn into little bites of heaven. SO – you can imagine how yummy this soup is when it’s made up of a whole head of roasted cauliflower that we bake in the oven, simmer for a bit longer with the rest of the soup, and then blend all together and serve over tender rice. SO GOOD.
It’s thick, it’s luxurious, it’s healthy, and it needs to be a regular occurrence in your house STAT.
So, I’ve mentioned briefly what goes into this velvety soup, but let’s talk in a little more detail.
- Cauliflower: we place those florets on a baking sheet and toss with olive oil, salt, pepper, cumin and curry powder. That roasts in the oven for 20 minutes until it’s nice, golden brown, and tender.
- The base of our soup: leek, garlic, and russet potato to bring more smooth velvety-ness to the finished soup. We saute that in the pan until we get some nice color on those veggies, and then we add our turmeric, chicken stock, and roasted cauliflower.
- Once that’s simmered for about ten minutes, we blend it up, add some milk and nutmeg, and finish blending until it’s perfectly smooth.
- Spoon it over a heaping pile of jasmine rice, and you are DONE, girl.
Welcome to cauliflower soup heaven. It is so flavorful and has the most gorgeous color thanks to our turmeric, which is not only delicious but has tons of health benefits. The nutmeg brings a little bit of warmth to the soup, giving it that extra note of complexity. It’s just GOOD, okay?
Did you all have a wonderful Mother’s Day yesterday? It was my first Mother’s Day that I was actually a mom and not just celebrating other moms. It was super fun! A day of relaxation and pampering 😌. Seth brought me breakfast in bed and Ford ate with me (unforeseen consequence: the bed was COVERED in pancake pieces from Ford…oh well). Then we went to church and my sister-in-law and I went out to lunch afterwards.
Then we just hung out for the rest of the day, and Seth grilled out for dinner. It was a glorious day full of zero responsibility and diaper changes. I just got to kick my feet up and enjoy it 😉. Kiiiiinda wish every day was Mother’s Day. How awesome would that be?!
Anyway, I hope you all had amazing days and were either celebrated for the awesome moms you are OR spent your day showering the moms in your life with lots of love! Or both! Have a wonderful Monday, friends!Print
Golden Cauliflower Soup with Rice
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 7 servings 1x
For the rice
- 1 cup jasmine rice
- 1.5 cups water
For the soup
- 1 head cauliflower, sliced into florets
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 leek, rinsed and sliced into half moons
- 2 cloves of garlic, minced
- 1 russet potato, peeled and diced into small cubes
- 1 teaspoon turmeric
- 3 cups chicken stock
- 3 cups whole milk
- 1/8 teaspoon nutmeg
- Olive oil, salt, and pepper
For the rice
- Add your rice and water along with some salt to a medium pot and bring to a boil. Reduce to a simmer and cover. Simmer, covered, for 18 minutes. Remove from the heat, still covered, and let sit for 5 minutes. Remove the cover and fluff the rice with a fork
For the soup
- Preheat your oven to 400 degrees
- Place your cauliflower florets on a parchment paper lined baking sheet and toss with some olive oil, salt, pepper, and your cumin and curry powder
- Roast for 20 minutes
- Meanwhile, chop your leek, garlic, and potato. When there is about ten minutes left on the cauliflower, add the veggies to a large pot with some olive oil over medium high heat
- Sear your veggies, stirring often, until they have gotten lots of golden brown color
- Add your roasted cauliflower in with the veggies and stir in your turmeric and chicken stock
- Simmer for 10 minutes or until the cauliflower and potatoes are tender when pierced with a knife
- When the veggies are tender, blend the soup up with an immersion blender (stick blender). When it is totally blended, add your milk and nutmeg and blend again until it is smooth and velvety
- Season to taste with salt and pepper
- Place a heaping 1/3 cup of rice into each bowl and then spoon 1 cup of soup over top!
- Serving Size: 1 cup of soup and heaping 1/3 cup of rice
- Calories: 254
- Sugar: 7 g
- Sodium: 268 mg
- Fat: 8 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy cauliflower recipes? Check these out: