Perfect Roasted Cauliflower Soup Recipe
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
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Servings
4
-
Calories
164 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Mediterranean
Perfect Roasted Cauliflower Soup Recipe
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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
- 1/4 tsp saffron ground
- 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
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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