Description
A creamy, flavorful Mediterranean-style cauliflower soup featuring fragrant spices, roasted cauliflower, and a smooth blend of coconut milk or cream, finished with fresh herbs and a hint of lemon juice. This comforting soup is perfect for a healthy and warming meal.
Ingredients
Scale
Soup Ingredients
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1–2 tablespoons fresh lemon juice (to taste)
- Salt and black pepper, to taste
- Fresh herbs (parsley, dill, or cilantro), for garnish
Instructions
- Roast Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes until they turn golden brown and become tender.
- Sauté Aromatics: 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. Then add the minced garlic and sauté for another minute to release its aroma.
- Toast Spices: Stir in the ground cumin, turmeric, smoked paprika, and coriander. Cook the spices for about 30 seconds, allowing them to toast slightly and deepen their flavors.
- Add Roasted Cauliflower and Broth: Add the roasted cauliflower to the pot along with the 4 cups of vegetable or chicken broth. Bring the mixture to a boil, then lower the heat and let it simmer gently for 10 minutes.
- Blend the Soup: Using an immersion blender, purée the soup directly in the pot until smooth, or carefully transfer the soup in batches to a countertop blender for a velvety texture.
- Finish the Soup: Stir in the coconut milk or heavy cream along with fresh lemon juice to brighten the flavors. Adjust the seasoning with salt and black pepper to taste. Heat through gently without boiling.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh herbs such as parsley, dill, or cilantro before serving.
Notes
- You can use vegetable broth to keep the soup vegetarian.
- For a dairy-free option, use coconut milk instead of heavy cream.
- If you prefer a chunkier texture, blend only half the soup and stir the rest in.
- Adjust the spice levels according to your taste by adding more or less paprika or cumin.
- Leftovers keep well in the refrigerator for 3 days and can be reheated gently on the stovetop.
