Description
A comforting Mediterranean-style cauliflower soup featuring roasted cauliflower, warm spices, and a creamy finish with coconut milk or heavy cream. This recipe blends rich flavors from cumin, turmeric, smoked paprika, and coriander to create a nourishing, smooth soup that’s perfect as a light meal or appetizer.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium head cauliflower, cut into florets
- 1 small onion, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- Salt and black pepper, to taste
Liquids and Fats
- 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)
Garnish
- Fresh herbs (parsley, dill, or cilantro), for garnish
Instructions
- Roast the Cauliflower: Preheat the 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 golden brown and tender.
- Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon 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, being careful not to burn.
- Toast the Spices: Stir in the ground cumin, turmeric, smoked paprika, and coriander. Cook for about 30 seconds to toast the spices and release their aromas, stirring constantly.
- Simmer the Soup: Add the roasted cauliflower and broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors.
- Blend 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. Taste and adjust the seasoning with salt and pepper as needed. Warm the soup gently over low heat, avoiding boiling.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh herbs such as parsley, dill, or cilantro. Serve warm for an inviting Mediterranean treat.
Notes
- Roasting the cauliflower intensifies its flavor and adds a subtle nuttiness to the soup.
- You can use either vegetable or chicken broth based on your preference or dietary needs.
- For a richer texture, heavy cream can be used instead of coconut milk; for dairy-free and vegan options, opt for coconut milk.
- Adjust the amount of lemon juice to balance the spices and add brightness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- When blending hot liquids, be cautious to avoid splatters; blend in batches if necessary.
