Roasted Cauliflower Soup

This roasted cauliflower soup offers a delightful twist on traditional creamy soups. By roasting the cauliflower first, the natural sweetness is enhanced, creating a rich flavor base. The addition of Mediterranean spices like cumin, turmeric, and paprika infuses the soup with warmth and depth. Whole milk provides a creamy texture without being overly heavy. Finished with a splash of lemon juice and fresh dill, this soup is both comforting and refreshing. It's a perfect choice for a cozy meal that doesn't compromise on flavor or healthfulness.

Ingredients

• 2 heads of cauliflower (about 4 pounds)

• Kosher salt, to taste

• Black pepper, to taste

• 2 tablespoons extra virgin olive oil

• 1 small yellow onion, chopped

• 5 garlic cloves, chopped

• 2 teaspoons ground cumin

• 2 1/2 teaspoons sweet paprika

• 1 teaspoon ground sumac

• 1/4 teaspoon ground turmeric

• 4 cups low-sodium vegetable broth

• 1 cup water

• 2 cups whole milk

• Juice of 1/2 lemon

• 1 cup fresh dill, chopped (or substitute with chives or parsley)

Directions

1. Preheat Oven: Set your oven to 425°F (220°C).

2. Prepare Cauliflower: Cut the cauliflower into florets, discarding the stems.

3. Season and Roast: Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 45 minutes, turning halfway through, until tender and browned.

4. Sauté Aromatics: While the cauliflower roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 7 minutes. Add the garlic, cumin, paprika, sumac, and turmeric, stirring until fragrant, about 1 minute.

5. Combine and Simmer: Add 3/4 of the roasted cauliflower to the pot, reserving the rest for later. Pour in the vegetable broth and water. Bring to a boil, then reduce the heat and simmer for 5-7 minutes.

6. Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.

7. Finish Soup: Return the soup to medium heat. Stir in the whole milk, lemon juice, and the reserved roasted cauliflower. Cook briefly until heated through.

8. Serve: Stir in the chopped fresh dill. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
   
   

Nutritional Information (Per Serving)

• Calories: Approximately 180 kcal

• Protein: 6g

• Carbohydrates: 30g

• Fat: 5g

• Fiber: 5g

• Sugar: 10g