Description
This Roasted Cauliflower Soup is a warm, creamy delight that captures the essence of Mediterranean cooking. The soup combines roasted cauliflower with aromatic spices like cumin and paprika, resulting in a rich flavor profile that will make it a staple in your kitchen. Perfect for cozy nights or gatherings, this soup is not only comforting but also packed with nutrients. Its velvety texture from whole milk (or plant-based alternatives) makes it satisfying without being heavy. Whether enjoyed as an appetizer or paired with crusty bread for a main course, this recipe promises to become a family favorite.
Ingredients
- 2 heads of cauliflower
- 1 small yellow onion
- 5 garlic cloves
- 32 oz low-sodium vegetable broth
- 2 cups whole milk (or plant-based milk)
- Olive oil
- Cumin
- Paprika
- Sumac
- Turmeric
- Fresh dill for garnish
Instructions
- Preheat your oven to 425°F. Cut the cauliflower into florets and place them on a large sheet pan.
- Season with salt, pepper, and olive oil; toss to coat evenly.
- Roast for about 45 minutes, turning halfway until golden brown.
- In a heavy pot, sauté chopped onion in olive oil until translucent; add garlic and spices.
- Stir in three-quarters of the roasted cauliflower, then pour in broth and simmer for 5-7 minutes.
- Blend the mixture until smooth; return to heat and stir in milk and reserved cauliflower pieces.
- Serve hot, garnished with fresh dill.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg
Keywords: For an extra layer of flavor, consider adding lemon zest or swapping out spices according to your taste preferences. To make this dish vegan-friendly, simply use plant-based milk.