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Bowl of smooth roasted garlic and cauliflower immune soup topped with pumpkin seeds and olive oil on a wooden board

Roasted Garlic and Cauliflower Immune Soup

A blended roasted garlic and cauliflower soup with turmeric and ginger, naturally vegan and ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

Roasted vegetables
  • 1 large cauliflower head, cut into florets about 700 g florets
  • 1 whole garlic head top sliced off to expose cloves
  • 3 tbsp olive oil divided, 2 for roasting and 1 for the pot
  • 1/2 tsp salt for roasting
  • 1/4 tsp black pepper
Soup base
  • 1 medium white or yellow onion, diced about 150 g
  • 1 tbsp fresh ginger, peeled and grated about a thumb-size piece
  • 1 tsp ground turmeric or 1-inch fresh turmeric, grated
  • 1/2 tsp ground cumin
  • 900 ml low-sodium vegetable broth about 4 cups, plus more to adjust thickness
  • 1 tbsp fresh lemon juice added off the heat
  • to taste salt and black pepper
Optional toppings
  • 1 tsp extra virgin olive oil for drizzling
  • 2 tbsp pumpkin seeds
  • 1 pinch smoked paprika
  • small handful fresh parsley, chopped

Method
 

Roast the cauliflower and garlic
  1. Heat the oven to 200 C / 390 F. Line a large rimmed sheet pan with parchment paper.
  2. Spread the cauliflower florets on the sheet pan. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat evenly.
  3. Place the garlic head cut-side up on a piece of foil. Drizzle with a small amount of olive oil and wrap tightly.
  4. Set the foil-wrapped garlic on the same sheet pan as the cauliflower. Roast for 35 to 40 minutes until the cauliflower edges are deeply golden and the garlic cloves are completely soft.
Build the soup base
  1. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
  2. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent.
  3. Add the grated ginger, turmeric, and cumin. Stir and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and bring to a gentle simmer. Remove from heat and wait for the roasted vegetables.
Blend and finish
  1. Once the cauliflower is done, add it to the pot with the broth and onion base.
  2. Squeeze the roasted garlic cloves out of their skins directly into the pot. Discard the skins.
  3. Use an immersion blender to blend the soup until smooth. Alternatively, transfer in batches to a high-speed blender, filling it no more than halfway, and blend until silky.
  4. Return the blended soup to the pot over low heat. Stir and adjust the thickness with extra broth if needed.
  5. Remove from heat. Stir in the lemon juice and season with salt and pepper to taste.
  6. Ladle into bowls and top with a drizzle of olive oil, pumpkin seeds, a pinch of smoked paprika, and fresh parsley if using.

Notes

For a richer finish, stir in 2 tablespoons of coconut cream just before serving. It keeps the soup vegan and adds a gentle sweetness that works well with the turmeric.