bowl of roasted cauliflower and oat soup with turmeric

Roasted Cauliflower & Oat Soup with Turmeric

  • 50 mins
  • 4 servings
  • 200 kcal per serving

Ingredients

    • Quaker Gluten Free Oats 90g
    • Cauliflower florets 1300g
    • Large onion, cut lengthwise into quarters 240g
    • 2 stalks celery, cut into approximately 2-inch pieces 60g
    • Ground turmeric 1-1/2 tsp
    • Thyme leaves, crushed 1-1/2 tsp
    • Salt (optional) 1 tsp
    • Olive oil 1 tbsp
    • Freshly ground pepper 1 tsp
    • Grated fresh ginger 1 tsp
    • Low-sodium vegetable broth 950ml

Preparation

  • Preheat oven to 230 °C
  • Line 15 x 10 x 1-inch baking sheet with aluminum foil; spray lightly with cooking spray.
  • Place 60g oats in food processor or blender. Process until finely ground; remove from food processor.
  • Place cauliflower, onion and celery in large bowl.
  • In small bowl, whisk together turmeric, thyme and salt, if desired. Stir in oil. Add to vegetables.
  • Toss until well coated with turmeric mixture. Place vegetables on baking sheet.
  • Add freshly ground pepper, as desired.
  • Roast 15 minutes; stir and continue roasting 10 to 15 minutes or until vegetables are tender.
  • Cool vegetables slightly. Place in food processor or blender.
  • Add ginger and 120ml broth. Process until pureed, adding additional broth if necessary.
  • Transfer pureed vegetables to large saucepan or Dutch oven. Add remaining broth.
  • Stir in ground oats. Bring to boil; reduce heat and simmer 15 minutes, stirring occasionally. Stir in remaining oats.
  • Continue cooking 3 to 5 minutes or until oats are softened, stirring frequently. Add water or additional broth, if desired for consistency.


  • COOK NOTE: Carrot pieces (about 2-inch pieces) can be substituted for cauliflower. Or half cauliflower and half carrots can be used.
bowl of roasted cauliflower and oat soup with turmeric
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