Description
Roasted Cauliflower Soup is a delightful blend of creamy texture and robust Mediterranean flavors that will warm you up on chilly evenings or serve as a light, refreshing lunch. Infused with aromatic spices such as cumin and paprika, this soup transforms simple cauliflower into a comforting dish everyone will love. Perfect as a hearty main or an elegant appetizer, this easy recipe is not only delicious but also packed with nutrients. Enjoy it with crusty bread, topped with herbs, or drizzled with olive oil for an elevated experience.
Ingredients
Scale
- 2 heads of cauliflower (about 4 pounds)
- 1 small yellow onion, chopped
- 5 garlic cloves, chopped
- 2 teaspoons ground cumin
- 2 ½ teaspoons sweet paprika
- 32 ounces low-sodium vegetable broth
- 2 cups whole milk or plant-based milk
- Fresh dill for garnish
Instructions
- Preheat oven to 425°F. Cut cauliflower into florets.
- Toss cauliflower with salt, pepper, and olive oil on a sheet pan; roast for about 45 minutes until golden.
- In a heavy pot, sauté onions and garlic in olive oil until translucent. Add spices and stir until fragrant.
- Combine roasted cauliflower with the sauté mixture; add broth and water, then simmer for about 7 minutes.
- Blend the soup using an immersion blender until desired smoothness is reached.
- Stir in milk and lemon juice; return to heat briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg