Print

Roasted Cauliflower Soup

Roasted Cauliflower Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth and comfort of Roasted Cauliflower Soup, a creamy yet light dish perfect for any occasion. This Mediterranean-inspired recipe combines roasted cauliflower with aromatic spices, creating a delightful blend that tantalizes your taste buds. Enhanced with fresh herbs and a touch of lemon juice, this soup offers a nourishing experience that is both satisfying and healthy. Whether you’re cozying up on a chilly evening or serving it as an elegant starter at gatherings, this soup is sure to impress.

Ingredients

Scale
  • 2 heads of cauliflower (about 4 pounds)
  • 1 small yellow onion (chopped)
  • 5 garlic cloves (chopped)
  • Extra virgin olive oil
  • 2 teaspoons ground cumin
  • 2 1/2 teaspoons sweet paprika
  • 1 teaspoon ground sumac
  • 1/4 teaspoon ground turmeric
  • 32 ounces (4 cups) low-sodium vegetable broth
  • 2 cups whole milk or unseasoned plant-based milk of choice
  • Juice of 1/2 lemon
  • 1 cup chopped fresh dill

Instructions

  1. Preheat the oven to 425°F. Cut cauliflower into florets and place them on a large sheet pan.
  2. Season with salt, pepper, and olive oil; toss to coat evenly. Roast for about 45 minutes until golden.
  3. In a heavy pot, heat olive oil over medium heat. Sauté onions until translucent, then stir in garlic and spices.
  4. Add three-quarters of the roasted cauliflower along with broth and water; bring to a boil then simmer for 5–7 minutes.
  5. Blend the soup until smooth using an immersion blender. Stir in milk, lemon juice, and reserved cauliflower pieces; heat through.
  6. Adjust seasoning to taste and garnish with fresh dill before serving.

Nutrition

Find it online: https://easykitchenlove.com/roasted-cauliflower-soup/