Cauliflower-Roasted Garlic Soup

One of the most versatile vegetables on the planet, cauliflower provides a significant amount of antioxidants, beneficial for reducing inflammation. It is rich in a compound called sulforaphane. Sulforaphane reduces the inflammatory damage caused by oxidative stress. Garlic is known to be a powerful anti-inflammatory that helps inhibit pro-inflammatory proteins.


  • 1 large head cauliflower
  • 4 teaspoons olive oil
  • 4-5 garlic cloves
  • Turmeric (optional)
  • ½ cup of chopped onion
  • 3 cups vegetable broth
  • 1 cup skimmed milk
  • Water
  • Salt to taste
  • Freshly-ground black pepper
  • ½ tbsp. of dried mixed herbs, red chilli flakes
  • Garnishes (optional): Pomegranate seeds or spring onions or bread crotons.


  • Heat oil in a pan, add garlic and onions, sauté till fragrant.
  • Add cauliflower pieces and a pinch of salt. Let it cool. You could add a pinch of turmeric for that extra boost of anti-inflammatory properties. However, this is optional.
  • Blend cauliflower garlic, onion in a blender to make a smooth paste.
  • Heat oil, add the paprika and dried herbs and sauté for a few seconds. Now add the cauliflower paste to it. Add water as per your desired consistency.
  • Let it come to a boil and then remove from heat. Sprinkle black pepper powder. Mix it well.
  • Add toppings and serve hot.