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Creamy Roasted Cauliflower Soup with Saffron

Posh Journal
Cook Time 30 mins
Total Time 30 mins
Servings 2 -4


  • 1 pieces cauliflower head, cut into small
  • 1 teaspoon salt
  • black pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon coriander seeds powder
  • 2 tablespoons coconut oil, I used Nutiva brand
  • ¾ cup leeks, chopped
  • ½ medium onion, chopped
  • ½ cup carrots, chopped
  • 2 cloves garlic, minced
  • teaspoon optional: ½ Spanish saffron
  • cup optional: ½ coconut milk
  • 3-4 cups vegetable broth, low sodium


  • Preheat oven to 450 degrees F (230 degrees C). Place the cauliflower in a small roasting pan. Drizzle with oil and season with salt, pepper, nutmeg, coriander seeds powder, toss to coat and distribute evenly.
  • Roast the cauliflower until tender for about 10 minutes, then remove from the oven and set aside.
  • Heat 2 tablespoons coconut oil in a large pot and add leeks, onion, carrots, garlic. Stir for about 5-7 minutes, until fragrant.
  • Add the roasted cauliflower and saffron. Stir for another 2 minutes.
  • Remove from heat and put all the soup ingredients in a blender, then puree.
  • Bring the puree soup back to the pot and add broth. Cook at low heat and bring to boil for about 10 minutes
  • Add salt/pepper to taste.
  • Remove from the heat and serve
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