Description
This Mediterranean-Style Cauliflower Soup is a flavorful, comforting blend of roasted cauliflower and warm spices, enriched with creamy coconut milk or heavy cream. Roasting the cauliflower enhances its natural sweetness, while a mix of cumin, turmeric, smoked paprika, and coriander add depth and aroma. Perfect as a hearty appetizer or a light meal, this soup is garnished with fresh herbs for a bright finish.
Ingredients
Scale
Vegetables and Herbs
- 1 medium head cauliflower, cut into florets
- 1 small onion, diced
- 3 cloves garlic, minced
- Fresh herbs (parsley, dill, or cilantro), for garnish
Spices
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
Liquids and Oils
- 2 tablespoons olive oil, divided
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1–2 tablespoons fresh lemon juice (to taste)
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes until the florets are golden brown and tender.
- Sauté Onion and Garlic: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add and Toast Spices: Stir in the ground cumin, turmeric, smoked paprika, and coriander. Cook the mixture for about 30 seconds to toast the spices and release their aromas.
- Simmer Soup Base: Add the roasted cauliflower and broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow flavors to meld.
- Puree the Soup: Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
- Finish and Season: Stir in the coconut milk (or heavy cream) and fresh lemon juice. Adjust the seasoning with salt and black pepper to taste. Heat the soup gently over low heat until warmed through, avoiding boiling.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh herbs such as parsley, dill, or cilantro before serving.
Notes
- Roasting the cauliflower adds a subtle sweetness and depth to the soup.
- You can substitute vegetable broth with chicken broth for a richer flavor.
- Coconut milk provides a dairy-free, slightly sweet alternative to heavy cream.
- Adjust the fresh lemon juice amount according to your preferred tanginess.
- Use an immersion blender for easier and safer pureeing directly in the pot.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
