Creamy Cauliflower Soup with Mediterranean Magic
This creamy cauliflower soup is a comforting, healthy dish infused with Mediterranean spices, perfect for busy weeknights.
Equipment
- oven
- baking sheet
- Large pot
- Immersion Blender
Ingredients
For the Soup
- 4 pounds Cauliflower fresh heads
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper freshly cracked
- 2 tablespoons Extra Virgin Olive Oil for roasting
- 1 medium Yellow Onion chopped
- 2 cloves Garlic minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Sweet Paprika
- 1 teaspoon Ground Sumac
- 1 teaspoon Ground Turmeric
- 4 cups Low-Sodium Vegetable Broth
- 1 cup Whole Milk or Dairy-Free Alternative e.g. unsweetened almond milk
- 2 tablespoons Lemon Juice fresh
- 1 tablespoon Fresh Dill chopped, stir in before serving
Instructions
Step-by-Step Instructions for Creamy Cauliflower Soup
- Preheat your oven to 425°F (220°C).
- Cut the fresh cauliflower into uniform florets and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the cauliflower for approximately 45 minutes, stirring halfway through.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until soft, then add garlic and spices, cooking for an additional 1-2 minutes.
- Add 3/4 of the roasted cauliflower to the pot with vegetable broth and a splash of water. Simmer for 5-7 minutes.
- Blend the soup to your desired consistency using an immersion blender.
- Return the soup to low heat. Stir in milk, lemon juice, and reserved roasted cauliflower, then add dill before serving.
Notes
Pair with rustic bread or a refreshing salad for an upgraded experience.