Description
Indulge in the comforting embrace of Roasted Cauliflower Soup, a delightful Mediterranean-inspired dish that combines velvety texture with bold flavors. This soup features roasted cauliflower infused with aromatic spices like cumin and sumac, creating a warm and inviting bowl that’s perfect for any occasion. Whether it’s a family dinner or an elegant gathering, this creamy yet light soup is sure to impress. Easy to prepare with common ingredients, it can be served as an appetizer or main course, making it versatile enough to suit any palate. Enjoy it alongside crusty bread or a refreshing salad for a complete meal that warms both body and soul.
Ingredients
Scale
- 2 heads of cauliflower (about 4 pounds)
- 1 small yellow onion (chopped)
- 5 garlic cloves (chopped)
- 32 ounces low-sodium vegetable broth
- 2 cups whole milk (or plant-based alternative)
- 2 teaspoons ground cumin
- 2 ½ teaspoons sweet paprika
- Juice of 1/2 lemon
- Fresh dill for garnish
Instructions
- Preheat oven to 425°F. Cut cauliflower into florets.
- Toss cauliflower with salt, pepper, and olive oil on a large sheet pan, spreading evenly.
- Roast for about 45 minutes until tender and browned.
- In a Dutch oven, sauté onions in oil until translucent, then add garlic and spices; cook until fragrant.
- Stir in roasted cauliflower and vegetable broth; simmer for 5-7 minutes.
- Blend the mixture until smooth; stir in milk and lemon juice, adding reserved cauliflower pieces.
- Heat briefly and serve garnished with fresh dill.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Baking/Sautéing/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg