Perfect Roasted Cauliflower Soup Recipe

Name: Perfect Roasted Cauliflower Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1/4 tsp ground saffron; 1 head cauliflower; 3 tbsp olive oil; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 large onion; 3 cloves garlic; 1/2 tsp Turmeric; 1 tsp Aleppo pepper; 1 tsp cumin; 4 cups vegetable stock

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
164 kcal
Course
Main Course, Appetizer, Soup
Cuisine
Mediterranean

Perfect Roasted Cauliflower Soup Recipe

Isaac Lopez

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Roasted cauliflower soup is creamy and rich without any cream! Made with just a few ingredients, this cauliflower soup is vegetarian, dairy free and gluten free. Read on to learn how to make this easy soup at home with only a few ingredients in less than one hour.

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Ingredients

Servings

1/4 tsp ground saffron
1 head cauliflower cut into bite-sized pieces
3 tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 large onion chopped
3 cloves garlic minced
1/2 tsp Turmeric
1 tsp Aleppo pepper
1 tsp cumin
4 cups vegetable stock

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Instructions

Sprinkle the ground saffron over 2 cubes of ice and set it aside to melt. This will be your bloomed saffron.
Preheat the oven to 425 F. Toss the cauliflower with 2 tablespoons olive oil, 1 teaspoon kosher salt and pepper. Arrange the cauliflower florets on a baking sheet in one single layer and roast for 25 minutes, flipping them once to make sure they roast evenly. The cauliflower is ready once you can prick it easily with a knife or fork. Save a few florets for garnish.
Heat the remaining olive oil in a pot or a Dutch oven over medium high heat. Saute the onion until translucent, about 5 minutes. Add the garlic, turn the heat to medium and cook for a couple of minutes.
Add in the roasted cauliflower followed by the turmeric, paprika, cumin and the remaining 1/2 tsp kosher salt.
Pour in the vegetable stock and bring it the soup to a simmer. Cover and cook for 15 minutes.
Turn the heat off. Using an immersion blender, blend the soup until smooth and creamy. Turn the heat on to medium and add the bloomed saffron to the soup. Cook for 5 more minutes.
Serve and garnish with roasted cauliflower florets.

Notes

You can use water or chicken stock instead of vegetable stock for this recipe.
Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a saucepan over medium heat.
To freeze this soup, let it cool completely then transfer it to a freezer-safe container and freezer for up to 3 months. To serve, thaw in the fridge overnight and reheat in a saucepan.
I don't recommend using frozen cauliflower to make this recipe.
Make sure not to overcook the cauliflower since it'll become bitter.

Nutrition Information

Show Details

Calories 164kcal (8%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Sodium 1866mg (78%) Potassium 522mg (15%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 658IU (13%) Vitamin C 73mg (81%) Calcium 53mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 164 kcal

% Daily Value*

Calories	164kcal	8%
Carbohydrates	15g	5%
Protein	4g	8%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Sodium	1866mg	78%
Potassium	522mg	11%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	658IU	13%
Vitamin C	73mg	81%
Calcium	53mg	5%
Iron	1mg	6%