Description
This Roasted Cauliflower Soup is a creamy and flavorful dish perfect for a cozy night in. The roasted cauliflower adds a depth of flavor, while the spices and fresh dill elevate the soup to a whole new level.
Ingredients
Units
Scale
Main Ingredients:
- 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 (4 cups) low-sodium vegetable broth
- 2 cups whole milk or unseasoned, unsweetened plant-based milk of choice
- Juice of 1/2 lemon
- 1 cup chopped fresh dill
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast the cauliflower: Toss cauliflower florets with olive oil, salt, and pepper. Roast in the oven until golden brown and tender.
- Sauté aromatics: In a large pot, sauté onion and garlic until soft. Add spices and cook until fragrant.
- Add liquids: Pour in vegetable broth, milk, and roasted cauliflower. Simmer until flavors meld.
- Blend: Use an immersion blender to blend the soup until smooth. Adjust seasoning to taste.
- Serve: Stir in lemon juice and dill. Serve hot and enjoy!
Notes
- You can customize the spices to suit your taste preferences.
- For a vegan version, use plant-based milk and skip the dairy milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 5 mg