Creamy Cauliflower Soup
This is a hearty, thick, and satisfying soup that the whole family will love – and what a great way to get the kids to enjoy a healthy vegetable like cauliflower. The key here is to roast the cauliflower florets first to add a caramelized flavor to the overall dish. This enhances the color too! The addition of dill brings a unique fresh flavor. The soup will serve 3-4 people, but the macros are calculated to serve 3.
Chef Tips:
- Cut the cauliflower into smaller, even-sized pieces to ensure quicker, even cooking.
- When cooking onions and garlic, it is important to ensure the onions soften, and the garlic doesn’t burn. Burnt garlic is bitter, so some temperature control and continuous stirring are essential. If you prefer, soften the onions first, then add the garlic a little later towards the end of cooking the onions.
Creamy Cauliflower Soup
This velvety creamy cauliflower soup is rich, comforting, and perfect for a cozy meal. With its smooth texture and delicate flavor, it’s a satisfying dish for any occasion.
Ingredients
- 19.4 oz cauliflower florets
- 2 TB olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp ground sumac
- Generous pinch ground turmeric
- ½ onion finely chopped
- 2 garlic cloves crushed with a garlic press
- 3 cups vegetable stock
- 3.5 oz heavy cream plus extra 4 TB to serve
- 1 TB lemon juice
- Generous handful fresh dill finely chopped (plus extra to garnish)
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking tray with baking parchment paper.
- Place the cauliflower florets into a . Drizzle on 1 tablespoon olive oil, then add half the cumin, paprika, sumac, and turmeric. Season with salt and pepper and mix well to thoroughly coat.
- Spread the florets out onto the prepared tray and bake in the oven for 25 minutes, stopping to turn and toss the cauliflower halfway through.
- Meanwhile, heat the remaining olive oil in a large, non-stick saucepan and add the onions and garlic. Cook over medium heat until the onions soften, around 10 minutes. Be careful of burning the garlic (see Tip).
- Add the remaining cumin, paprika, sumac, and turmeric and stir well. The pan will look quite dry at this point. Set aside until your cauliflower has finished roasting in the oven.
- Once the cauliflower in the oven is done, set a few florets aside to use as garnish. Add the cauliflower into the pan of onion. Return the pan to the heat and pour in the vegetable stock. Cover with a lid and bring to a simmer for 10 minutes to completely soften the cauliflower.
- Pour in the cream and the lemon juice and use a right there in the pan to blend the soup until it is completely smooth.
- Stir in all the chopped dill, then taste the soup and adjust the seasoning with salt and pepper. If the soup is too thick, thin it down with a splash of stock or water. If it is too thin, leave it on the heat a little longer – without the lid until you are happy with the consistency.
- Divide the soup between your bowls and stir in a tablespoon of cream. Top with the reserved cauliflower florets set aside for garnish, then top each one with a small dill sprig.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 23gProtein: 9gFat: 38gSaturated Fat: 19gSodium: 190mgFiber: 7gSugar: 11g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.