Description
Savory “creamy roasted cauliflower soup” blends rich, velvety textures with earthy roasted notes. Hearty comfort awaits when warm spices mingle with smooth cauliflower, inviting souls to savor each nourishing spoonful.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower, cut into florets
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 large onion, chopped
- 4 cloves garlic, minced
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons nutritional yeast
Cooking Ingredients:
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F and arrange cauliflower florets on a baking sheet, coating them with olive oil and seasoning with salt and pepper. Roast for 25-30 minutes until edges turn golden and texture becomes tender.
- In a large pot, heat remaining olive oil over medium temperature. Sauté onions and garlic until they become translucent and release a fragrant aroma, approximately 5-7 minutes.
- Transfer roasted cauliflower into the pot and combine with vegetable broth, almond milk, cumin, and smoked paprika. Bring the mixture to a rapid boil, then reduce heat and allow to simmer gently for 10 minutes.
- Using an immersion blender, purée the soup until achieving a silky, uniform consistency. If using a standard blender, carefully transfer soup in batches to prevent spillage and potential burns.
- Evaluate the soup’s flavor profile, adjusting seasonings with additional salt, pepper, or spices as needed. Incorporate nutritional yeast for enhanced depth and richness.
- Ladle the creamy soup into serving bowls, garnishing with fresh parsley and a delicate drizzle of olive oil for an elegant finishing touch.
Notes
- Roast cauliflower until deeply golden for maximum caramelized flavor and enhanced nutty undertones that elevate the soup’s complexity.
- Swap dairy milk with coconut milk for a richer, more indulgent texture and subtle tropical hint that complements the roasted vegetable.
- Add crispy roasted chickpeas or toasted pumpkin seeds as a crunchy topping to introduce textural contrast and boost nutritional value.
- Experiment with different spice combinations like curry powder or za’atar to transform the soup’s flavor profile and keep the recipe exciting for repeated enjoyment.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 120
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg