Low Carb Golden Milk Roasted Cauliflower Soup

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    35 min

Low Carb Golden Milk Roasted Cauliflower Soup

This soup is simple and stunning with a variety of complex flavors. The depth of flavor is due in part to the roasting of the cauliflower in the oven. The garlic, onion and fennel seeds are also toasted together until they reach a nice golden brown color. The tumeric lends to a beautifully colored soup that’s good for you too!

  • Net Carbs

    7.4 g

  • Fiber

    3.7 g

  • Total Carbs

    11 g

  • Protein

    5.1 g

  • Fats

    19.6 g

229 cals

Low Carb Golden Milk Roasted Cauliflower Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cauliflower

    Cauliflower

    1-½ pound

  • Olive Oil

    Olive Oil

    2-½ tablespoon

  • Kosher Salt

    Kosher Salt

    1 teaspoon

  • Garlic

    Garlic

    3 clove

  • Onions

    Onions

    ⅓ cup

  • Spices Fennel Seed

    Spices Fennel Seed

    2 tsp

  • Apple Cider Vinegar by Bragg

    Apple Cider Vinegar by Bragg

    2 tablespoon

  • Spices Turmeric Ground

    Spices Turmeric Ground

    ¾ tbsp

  • Heavy Cream

    Heavy Cream

    ½ cup

  • Water

    Water

    ½ cup

  • Kosher Salt

    Kosher Salt

    1 teaspoon

  • Black Pepper

    Black Pepper

    ¼ tsp

  • Sour Cream

    Sour Cream

    ¼ cup

  • Pepitas

    Pepitas

    1-½ tablespoon

  • Crushed Red Pepper Flakes by 365

    Crushed Red Pepper Flakes by 365

    ¼ tsp

  • Vegetable Stock by Tesco

    Vegetable Stock by Tesco

    2 cup

Recipe Steps

steps 5

35 min

  • Step 1

    Preheat an oven to 400 F and place baking sheet in the oven to preheat with the oven. Chop cauliflower head into smaller florets and drizzle 2 ½ T olive oil on top and toss together. Remove hot baking sheet from oven and place cauliflower on top sprinkling over 1 teaspoon kosher salt. Roast for 25-30 minutes.
    Step 1
  • Step 2

    In the meantime, smash garlic cloves and slice the onion. Add 2 teaspoons of olive oil to a saucepan to heat, then add in garlic, fennel seeds and sliced onion. Add a pinch of salt. Cook for 2-3 minutes until nicely browned.
    Step 2
  • Step 3

    Add in 2 T apple cider vinegar to deglaze pan. Add in stock, tumeric, ¼ teaspoons of salt and pepper. Simmer for 5 minutes then turn off the heat and add the whole milk and water.
    Step 3
  • Step 4

    Once cauliflower is roasted and soft with good browning, place in a blender with half of the turmeric liquid. Blend and add the other half. It shouldn’t need it, but if the soup is too thick add more water to make sure it is a drinkable consistency. Adjust seasonings if needed, adding more salt, pepper or apple cider vinegar.
    Step 4
  • Step 5

    Top each soup with sour cream. Add a little water to the sour cream before dolloping into the soup if it’s thick. Top with roasted pepitas and and a few red pepper flakes!
    Step 5

Comments 4

  • YesWeCanCan

    YesWeCanCan 5 years ago

    Is the whole milk missing from the ingredients list? I added extra stock to have enough liquid for 5 bowls.

    • Kaz

      Kaz 4 years ago

      I’d like an answer to this too please , or are you calling the heavy cream whole milk please

  • 1cunmyrearvuf951

    1cunmyrearvuf951 6 years ago

    I made this for my husband. He LOVED it! Of course he added extra red chili flakes and black pepper 🌶 ❤ 🙌

    • recipewriter

      recipewriter 6 years ago

      It would be so good with extra chili flakes!! I very much agree.