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Roasted Cauliflower Soup

Roasted Cauliflower Soup
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Indulge in the warm comfort of Roasted Cauliflower Soup, a creamy delight infused with Mediterranean spices. This vibrant dish transforms simple cauliflower into a hearty bowl of goodness, perfect for cozy nights or elegant gatherings. With its bold flavors from cumin and paprika, this soup not only nourishes but also pleases the palate. Easy to prepare and versatile enough to serve as a starter or main dish, it’s a wholesome choice that pairs beautifully with crusty bread or a fresh salad. Enjoy this delicious soup as part of your meal prep, relishing leftovers throughout the week.

Ingredients

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

Instructions

  1. Preheat your oven to 425°F. Cut cauliflower into florets and spread them on a large sheet pan.
  2. Season with salt, pepper, and olive oil. Roast for about 45 minutes until tender and browned.
  3. In a heavy pot, heat olive oil and sauté chopped onions until translucent. Add garlic and spices; stir until fragrant.
  4. Mix in three-fourths of the roasted cauliflower, followed by vegetable broth and water. Simmer for about 5–7 minutes.
  5. Blend the mixture until smooth using an immersion blender. Stir in milk, lemon juice, and reserved roasted cauliflower.
  6. Heat through before serving, garnished with dill.

Nutrition

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