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The Ultimate Anti-Inflammatory Roasted Cauliflower Soup

Are you looking for a simple and delicious recipe to promote digestion, reduce inflammation, and keep you warm for these last few weeks of winter? If so, look no further!

Today’s recipe is packed with nutrients, anti-inflammatory agents, and even calcium (yes calcium!) Who would have thought that a simple roasted cauliflower soup would be the perfect delivery system for health?

If you remember (or having simply been following WTAF since Day 1) you’ll notice a roasted cauliflower soup was one of the first recipes I ever posted:

cauliflower soup

Clearly, my photography skills were lacking. Not that they’re amazing today by any means (I still use my iPhone). But when I first started WTAF, I’ll admit I was totally clueless.

Flash forward to today, and my cooking has come a long way.

cauliflower curry soup retouched

But enough about my personal growth story. At the end of the day, I know everyone visits the site to learn about new healthy recipes and check out some to-die-for food porn.

About Today’s Anti-Inflammatory Ingredients

What’s so anti-inflammatory and awesome about today’s soup? Check out these fantastic ingredients and their medicinal benefits:

  • Bone Broth—Bone broth has been all the rage these days, and for good reason. While I’m not sure bone broth is a panacea for every ailment out there (as it’s been advertised in recent trends), I definitely think there are some gut benefits to it. Bone broth can help heal a leaky gut and soothe an inflamed digestive system. Bone broth is also a rich source of calcium, meaning if you have a hard time getting enough of it in your diet, you can certainly use bone broth to supplement calcium consumption.
  • Almond Milk—If you have a dairy allergy, finding a good dairy substitute might be hard to come by. I love the consistency and flavor of unsweetened almond milk, and find that it works great in this recipe. Depending on the brand, some almond milks can give you almost half your daily value (DV) of calcium. If you also have a nut allergy, however, don’t be afraid of trying a different substitute. As long as you purchase something unsweetened/unflavored you should be fine.
  • Turmeric—Turmeric has long been known as an anti-inflammatory agent in Ayurvedic medicine. Whether you suffer from joint pain, digestive issues, or other inflammatory conditions, turmeric is worth a shot. This soup uses a moderate amount of turmeric that doesn’t overpower the soup, but still provides the medicinal benefits.
Print Recipe
Roasted Cauliflower Soup with Tumeric, Curry, and Bone Broth
Prep Time 60 minutes
Cook Time 60 minutes
For the bone broth (optional)
For the soup
Prep Time 60 minutes
Cook Time 60 minutes
For the bone broth (optional)
For the soup
For the bone broth
  1. Put all ingredients in slow cooker. Cook on low heat for 48 hours (yes, two days). Stir periodically and add more water as needed.
  2. At the end of the two days, strain the broth and remove all the veggies and bone fragments. Remove the marrow from the bones and add it to your stock if you'd like. Allow the broth to cool, usually overnight in the refrigerator. Then use a small teaspoon to skim the solid fat off of the top of the broth. This will serve as the base of your soup.
  3. If you don't want to make your own bone broth or simply don't have the time, you can use a store bought stock or broth. Just make sure to get an organic variety that is low in sodium and doesn't include any weird ingredients like MSG.
For the soup
  1. Arrange the cauliflower and whole garlic cloves on a baking sheet. Sprinkle with 1 tbsp of olive oil and salt and pepper to taste. Bake at 375 for 30-40 minutes or until cauliflower is soft.
  2. While cauliflower is roasting, saute the onion and celery until soft. Add 1/2 cup of broth to de-glaze the pan, then add your spices. Stir on low heat until all ingredients are combined.
  3. When cauliflower is tender to the bite, move it and your onion/celery mixture to a high speed blender like a Vitamix. Add remaining bone broth and almond milk. Blend until smooth and the soup reaches a consistency you like.
  4. Return soup back to pot and heat until hot. Add coconut sugar. Serve hot.
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