Roasted Cauliflower Soup with Mediterranean Spices

Introduction

Have you ever wondered how a simple vegetable can transform into a creamy, flavorful soup that warms your soul? The Roasted Cauliflower Soup with Mediterranean Spices is a delightful dish that not only showcases the versatility of cauliflower but also brings the vibrant flavors of the Mediterranean to your table. According to recent studies, cauliflower is one of the most nutrient-dense vegetables, packed with vitamins and antioxidants. This recipe challenges the common belief that soups must be heavy and rich; instead, it offers a light yet satisfying option that’s perfect for any season. Let’s explore how to create this delicious soup in your own kitchen!

Ingredients List

To make your Roasted Cauliflower Soup with Mediterranean Spices, gather the following ingredients:

For the Soup:

1 large head of cauliflower (about 2 pounds, cut into florets)
2 tablespoons olive oil (extra virgin for flavor)
1 onion (chopped)
3 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
4 cups vegetable broth (or chicken broth for a non-vegetarian option)
1 can (14 oz) coconut milk (for creaminess)
Salt and pepper to taste
Juice of 1 lemon (for brightness)

Optional Toppings:

Fresh parsley or cilantro (for garnish)
Toasted pine nuts or almonds (for crunch)
A drizzle of olive oil (for richness)

Substitutions:

Coconut milk: Use almond milk or cashew cream for a lighter version.
Spices: Feel free to adjust the spices based on your preference or add a pinch of red pepper flakes for heat.

Timing

Creating your Roasted Cauliflower Soup with Mediterranean Spices is quick and efficient! Here’s the breakdown:

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

This is approximately 25% less time than traditional creamy soups, making it an ideal choice for busy weeknights.

Step-by-Step Instructions

Step 1: Roast the Cauliflower

Preheat your oven to 425°F (220°C).
Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast in the oven for 25-30 minutes, or until the cauliflower is golden brown and tender. This step enhances the flavor through caramelization.

Step 2: Sauté the Aromatics

In a large pot, heat the remaining tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until translucent.
Stir in the minced garlic, cumin, smoked paprika, and ground coriander. Cook for an additional 1-2 minutes until fragrant.

Step 3: Combine Ingredients

Once the cauliflower is roasted, add it to the pot with the sautéed aromatics.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

Step 4: Blend the Soup

Remove the pot from heat and stir in the coconut milk and lemon juice.
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.

Step 5: Adjust Seasoning and Serve

Taste the soup and adjust seasoning with salt, pepper, or more lemon juice as needed.
Serve hot, garnished with fresh herbs, toasted nuts, and a drizzle of olive oil.