Cauliflower Soup Recipe
User Reviews
5
Cauliflower Soup Recipe
Description
Cauliflower Soup Recipe begins by roasting cauliflower with olive oil, cumin, and salt until golden and tender, which enhances its natural flavor and texture. Meanwhile, onions and garlic are softened gently in olive oil before adding broth. The roasted cauliflower is then blended into the broth mixture until creamy with an immersion or regular blender.
The soup balances earthiness from the roasted cauliflower and cumin with a fresh, acidic brightness from added lemon juice. Its velvety texture makes it hearty enough for a light meal or appetizer. A sprinkle of chopped parsley adds herbaceous notes and color.
This soup stores well in the refrigerator for several days and freezes for longer preservation. Reheating should be done gently to maintain its smooth texture. Adjust the lemon juice to taste to suit personal preference.
Ingredients
- 1 cauliflower cut into bite-size florets, large head
- 3 tablespoons olive oil divided
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 onion chopped, large
- 2 garlic minced, cloves
- 4 cups vegetable broth low sodium
- 1 tablespoon lemon juice or more if needed, fresh
- parsley for garnish, chopped
Instructions
- Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
- Place the cauliflower, 2 tablespoons olive oil, cumin and salt on the baking sheet and toss to combine. Roast in the preheated oven until the cauliflower is golden and fork tender, about 25 to 30 minutes, tossing halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the cauliflower is done roasting in the oven. Transfer the cauliflower to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender) to desired consistency.
- Stir in fresh lemon juices and serve with fresh parsley, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze up to 3 months.
- Freeze cooled soup in containers or bags leaving room for expansion; thaw overnight in the fridge before reheating.
- Reheat gently on the stove to preserve creamy texture.
- The original recipe video includes coconut milk; for a dairy variation, replace one cup of broth with coconut milk before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 179kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 356mg | 15% |
| Potassium | 697mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 106mg | 118% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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