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Healthy Roasted Cauliflower Soup

Healthy and hearty roasted cauliflower soup.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1306 kcal

Equipment

  • 1 Baking Sheet
  • 1 Large Saucepan with Lid
  • 1 Immersion Blender or Food Processor
  • 1 skillet (for toasting almonds)
  • 1 Wooden Spoon or Spatula (for stirring)

Ingredients
  

Main

  • 1 large head cauliflower broken into florets
  • 2 medium white onions cut in half lengthwise and thinly sliced
  • 3 tablespoons olive oil
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons salted butter
  • 4 cloves garlic crushed
  • 1 large potato with skin, cut into 1-inch pieces
  • 1 teaspoon ground turmeric
  • 1 quart vegetable stock
  • 2 tablespoons sliced almonds

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
  • Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
  • Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
  • Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
  • Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
  • Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.

Notes

Achieving deep flavor begins with proper roasting of the cauliflower and onions; aim for significant caramelization without burning for a rich, nutty base. For the soup's silky texture, ensure the potatoes are thoroughly tender before blending. When puréeing, an immersion blender offers convenience, but a food processor can yield an even smoother result. Don't overcook the garlic; a gentle sauté brings out its fragrance without bitterness. The reserved roasted cauliflower and toasted almonds are crucial for contrasting textures and visual appeal, elevating the simple soup. Adjust seasoning after blending to perfect the balance.