Cauliflower Soup
User Reviews
4.9
Cauliflower Soup
Description
Cauliflower Soup offers a smooth, creamy consistency achieved by roasting cauliflower, shallots, and garlic to enhance natural sweetness and depth. The roasted vegetables are simmered in vegetable broth with fresh thyme to infuse herbal notes, then blended with extra-virgin olive oil, white miso paste, Dijon mustard, and lemon juice. These ingredients contribute layers of umami, mild spice, and acidity, balancing the soup’s creamy texture.
The roasting process provides a slightly browned, caramelized flavor that adds complexity beyond a simple pureed vegetable soup. The final seasoning with salt, pepper, and extra lemon juice allows tuning to taste. Serving with microgreens introduces a subtle freshness and visual appeal.
This soup fits well as a warm starter or a light lunch option. Its smoothness and gentle flavors allow pairing with crusty bread or a simple salad. The preparation techniques highlight the interplay of roasting and blending to create an inviting texture and balanced taste.
Ingredients
- 1 cauliflower about 2 pounds, medium head
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 2 shallot peeled and quartered
- 4 garlic unpeeled, cloves
- 4 cups vegetable broth
- thyme leaves from 5 fresh sprigs
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- ½ tablespoon White miso paste
- ½ teaspoon Dijon mustard
- 1 tablespoon lemon juice plus more to taste, fresh
- microgreens for garnish, optional
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Chop the cauliflower including the core pieces. Transfer to the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Wrap the shallot and garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the cauliflower. Roast for 30 to 35 minutes, or until the cauliflower is browned around the edges.
- In a large pot or Dutch oven, bring the vegetable broth to a simmer over medium heat. Add the roasted cauliflower, shallots, peeled garlic, and thyme and simmer, covered, for 15 minutes. Let cool slightly and transfer to a blender. Add the olive oil, miso paste, mustard, and lemon juice. Blend until smooth. Season to taste with ¼ to ½ teaspoon more salt and more lemon juice. Garnish with microgreens, if desired, and serve.
User Reviews
Overall Rating
4.9
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