This is a luxuriously creamy soup with a deep rich flavor that comes from roasted cauliflower and garam masala. You can make it paleo or vegan soup and enjoy it at breakfast lunch or dinner.
Who doesn’t crave a warm comforting soup as the weather turns colder? Here is an amazingly tasty soup you’re going to love.
Roasting the cauliflower elevates this plain vegetable into golden, caramelized deliciousness with a nutty, buttery flavor.
A little ghee is added to make it nice and creamy, but if you’re vegan cashews can be used instead.
This soup is really good for your body, mind and spirit.
Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins, which your body uses to make neurotransmitters like serotonin and dopamine. It provides antioxidants and phytonutrients that reduce inflammation. It also contains fiber to enhance digestion.
The ghee I blend into the soup to make it creamy is a golden elixir for your digestive system with many health benefits.
Health Benefits of Ghee
Ghee is full of butyric acid that helps support healthy insulin levels and reduces inflammation.
It supports your immunity by protecting the integrity of the lining of your gut wall where 80% of your immune system resides.
Butyric acid is the primary source of energy for the cells in your colon, making it key for promoting a healthy gut microbiome.
Ghee makes you happy, not only because it tastes good, it also supports the beneficial bacteria in your gut that produce your mood enhancing neurotransmitters.
Adding ghee into your diet is an excellent way to help boost your intake of vitamins A, E and K, nutrients that play a role in everything from maintaining healthy vision to keeping your skin glowing.
Since ghee is casein and lactose free many people who can’t digest dairy don’t have any problems with ghee, as these elements have been removed through skimming and straining.
The soup is very simple to make with only 6 ingredients.
I flavor it with garam masala, a popular Indian spice that’s made of cinnamon, peppercorns, coriander , cumin, cardamon and cloves or mace. The name for this blend translates to “warming spices,” meant to warm the body and increase metabolism.
Garam masala adds an amazing rich, spicy-warm, slightly sweet, floral flavor. I highly recommend getting it, but if not, use nutmeg instead.
The key to the success of the soup is roasting the cauliflower until it’s golden brown on the edges which takes about 30-35 minutes. The golden edges give it a deep rich flavor.
The trick to roasting cauliflower is to make sure it is spread out in an even layer so the florets roast and don’t steam.
To make the soup, sauté onions and garlic in olive oil then add the roasted cauliflower. I use just enough vegetable or chicken broth to cover the cauliflower. I like a nice thick soup. For a thinner soup, use additional vegetable or chicken broth to reach your desired consistency.
This soup is crazy simple – just a few ingredients that come together to create a richly flavor luxuriously creamy soup! It’s low carb too!
Since it reheats beautifully enjoy it for breakfast, lunch, or as a starter for dinner.
If you like this recipe you may also enjoy these other great soups:
If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥
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This soup is luxuriously creamy with a deep rich flavor that comes from roasted cauliflower. It’s an easy to make soup you can enjoy anytime of the day.
- 1 large head cauliflower (about 8 cups), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Celtic sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 3–5 cups vegetable broth or bone broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons ghee, or grass fed butter or ¼ cup cashews (for vegan)*
- ½ teaspoon garam masala or nutmeg
- Optional garnishes: finely chopped fresh flat-leaf parsley, thinly sliced scallions
- Preheat oven to 425 degrees.
- Place the cauliflower on a baking sheet and toss with 2 tablespoons of olive oil until evenly coated. Arrange the cauliflower in a single layer and sprinkle lightly with salt.
- Roast until the cauliflower is tender and golden brown on the edges, 30-35 minutes, tossing halfway.
- When the cauliflower is almost done, heat the remaining 1 tablespoon olive oil in a soup pot over medium-low heat.
- Add the onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish, add the rest to the onions along with enough broth to just cover the cauliflower.
- Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to simmer the soup. Cook, stirring occasionally for 20 minutes to develop the flavor.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Transfer to a blender.
- Add the ghee (butter or cashews) and blend until smooth.
- Add the lemon juice and garam masala and blend again.
- Taste to adjust salt and lemon juice. Blend again.
- Serve in individual bowls topped with 1 roasted cauliflower floret and a sprinkle of chopped parsley or thinly sliced scallions.
- This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
If using cashews, soak for 4 hours or overnight for the creamiest texture.
Nutrition information is with chicken bone broth and ghee.
- Category: Soup, Breakfast, Side Dish
- Method: Roast, Simmer, Blend
- Cuisine: Paleo, Vegetarian, Gluten Free, Whole30, Keto
Keywords: cauliflower soup, roasted cauliflower, soup, fall soups and stews
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