Description
This Mediterranean-Style Cauliflower Soup is a creamy, spiced, and comforting dish featuring roasted cauliflower blended with warming spices and enriched with coconut milk or cream. Perfect for a light yet flavorful meal, it combines the natural sweetness of roasted cauliflower with the aromatic punch of cumin, turmeric, and smoked paprika, garnished with fresh herbs for a vibrant finish.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium head cauliflower, cut into florets
- 1 small onion, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp ground coriander
- Salt and black pepper, to taste
Liquids and Oils
- 2 tbsp olive oil, divided
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1–2 tbsp fresh lemon juice (to taste)
Garnish
- Fresh herbs (parsley, dill, or cilantro), for garnish
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes until the cauliflower turns golden brown and tender.
- Sauté Onions and Garlic: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until it becomes translucent, approximately 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Spices and Simmer: Stir in the ground cumin, turmeric, smoked paprika, and coriander, cooking everything together for about 30 seconds to bloom the spices. Add the roasted cauliflower and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy and free of lumps.
- Finish and Serve: Stir in the coconut milk or heavy cream and fresh lemon juice to brighten the flavors. Adjust the seasoning with salt and black pepper as needed. Heat through gently and garnish with your choice of fresh herbs like parsley, dill, or cilantro before serving.
Notes
- You can substitute the coconut milk with heavy cream for a richer flavor or use a dairy-free alternative to keep it vegan.
- Adjust spices according to your preference for heat and aroma.
- Use vegetable broth to keep the soup vegetarian or chicken broth for a non-vegetarian option.
- For a smoother texture, strain the soup after blending if desired.
- This soup pairs beautifully with crusty bread or a light salad.
