Roasted Cauliflower & Potato puree Soup

Serving Size: 8 People 

Preparation time: 15 minutes 

Cook time: 40 minutes 


  • 1 cauliflower head, cut into 1 inch florets 
  • 1 red onion, cubed 
  • 6 garlic cloves, sliced thin
  • 5 small new potatoes, peeled, cut into cubes 
  • 1/4 cup chopped parsley 
  • 1 box vegetable stock 
  • 2 cups water 
  • 2 Tbsp Turmeric 
  • 1 Tbsp Cumin 
  • 1 Tbsp Garlic powder 
  • 1 Tbsp Paprika 
  • 1 Tbsp Onion powder 
  • 1 Tbsp Black pepper 
  • 1 tsp salt 
  • 8 Sprigs fresh Thyme 
  • 1/4 cup avocado oil 

Ingredients for plating soup:

  • 1/3 cup roughly chopped pistachio's 
  • Olive Oil 
  • Caramelized onions (1 white onion sliced thin, 3 Tbsp Grape seed oil, 1 tsp turmeric) 

Directions for Caramelized onions when serving soup: Using a medium sized sauté pan, heat oil on medium heat for 2 minutes. Add 1 whole white onion (sliced thin) into oil and add turmeric spice. Sauté on low heat for 10 minutes. 

Directions: Using a dutch oven, heat avocado oil on medium heat for 2 minutes. Then add red onions, garlic, turmeric, cumin, garlic powder, onion powder, paprika, black pepper, and salt. Sauté for 3 minutes. Then add cubed potatoes and cauliflower florets. Sauté for 5 minutes. Then add parsley, vegetable stock, water, and place sprigs of thyme on top of soup. Make sure your vegetables are covered right at the same level where your vegetables sit in the pot. It is essential not to drown your vegetables in liquid. Then place lid onto of pot and allow it took cook on medium low heat for 30 minutes. Once liquid has reduced by half, it is time to puree soup. Make sure to remove the thyme sprigs you place onto of your soup. The cleanest and easiest way to puree the cauliflower and potato soup is by using an Immersion Blender, if you don't have one you can also use a blender. I pureed half of the soup and left the other half of the cauliflower potato mixture to remain chunky in the soup for some texture. But it is up to you to decide what you like best! It is absolutely delicious either way! When ready to serve cauliflower and potato puree soup, sprinkle some pistachios, caramelized onions, and finish with olive oil. Enjoy!!!

Nicole Dayani