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Roasted Cauliflower Soup

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  • Author: Lily Carter
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat the oven: Preheat the oven to 425°F (220°C).
  2. Roast the cauliflower: Toss cauliflower florets with olive oil, salt, and pepper. Roast in the oven until golden brown and tender.
  3. Sauté aromatics: In a large pot, sauté onion and garlic until soft. Add spices and cook until fragrant.
  4. Add liquids: Pour in vegetable broth, milk, and roasted cauliflower. Simmer until flavors meld.
  5. Blend: Use an immersion blender to blend the soup until smooth. Adjust seasoning to taste.
  6. 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