Velvety Roasted Cauliflower and Spice-Infused Soup

There’s nothing quite like a cup of silky roasted cauliflower soup to sate your appetite and soothe your spirit when the temperature cools and desires for warm, familiar meals develop. A combination of fragrant spices is used in this dish to elevate the simple cauliflower, resulting in a thick, flavourful soup that is both healthful and delightful. The deep flavour that the roasting of the cauliflower imparts harmonises well with the creamy broth’s texture. This roasted cauliflower soup is a great alternative for a sultry supper or a classy appetiser for a dinner party.

Ingredients:

1. 2 large heads of cauliflower (approximately 4 pounds)
2. Kosher salt
3. Black pepper
4. Extra virgin olive oil
5. 1 small yellow onion, chopped
6. 5 garlic cloves, chopped
7. 2 teaspoons ground cumin
8. 2 1/2 teaspoons sweet paprika
9. 1 teaspoon ground sumac
10. 1/4 teaspoon ground turmeric
11. 32 ounces (4 cups) of low-sodium vegetable stock
12. 2 cups of whole milk or your preferred unsweetened plant-based milk
13. Juice of 1/2 lemon
14. 1 cup chopped fresh dill

Method:

1. Preheat and Prepare: Turn the oven on to 425°F (220°C) to start. Take the two cauliflower heads and trim off the leaves and stems while the oven preheats. Split the cauliflower into florets of uniform size, then arrange them on a large baking sheet. Lightly drizzle with extra virgin olive oil and liberally sprinkle with black pepper and kosher salt.
2. Let the cauliflower roast. Arrange the cauliflower florets in a single layer on the baking sheet. Roast the cauliflower for 25 to 30 minutes in a preheated oven, tossing halfway through to promote equal cooking, or until it is soft and lightly browned. The cauliflower’s inherent sweetness will be enhanced by roasting, giving the soup a richer taste.
3. Sauté the Aromatics: In a large saucepan set over medium heat, add 2 tablespoons extra virgin olive oil while the cauliflower roasts. Add the chopped yellow onion and sauté it for about five minutes, or until it becomes transparent and tender. When aromatic, add the chopped garlic and continue to sauté for an additional one to two minutes
4. Include the Spices: Add the ground turmeric, ground sumac, ground cumin, and sweet paprika and stir. Simmer the spices for around one minute, letting the flavours seep into the oil and blossom. The soup will taste warm and earthy with a tinge of citrus from the sumac, thanks to the mix of these spices
5. Mix and Simmer: After roasting the cauliflower, combine it with the spices and sautéed aromatics in the saucepan. To enable the flavours to melt together, cover the saucepan and boil the soup for 15 to 20 minutes.
6. Blend to Perfection: Take the saucepan from the stove once it has simmered. The soup may be blended with an immersion blender until it’s creamy and smooth. Alternatively, if you don’t have one, transfer the soup in batches to a regular blender and process it carefully. Once the soup is blended, return it to the pot and stir in the whole milk (or your choice of unseasoned, unsweetened plant-based milk).
7. Complete with Freshness: Stir in half of the chopped fresh dill and the juice from half of a lemon. The lemon juice adds a bright, tangy note that balances the richness of the soup, while the dill adds a fresh, herbaceous touch.
8. To serve and decorate, transfer the soup into individual bowls and top with the leftover finely chopped dill. You may add a little more olive oil or some paprika for colour as an additional touch.

This velvety roasted cauliflower soup is a delightful blend of flavors and textures that’s both comforting and satisfying. The roasting process intensifies the cauliflower’s natural sweetness, while the combination of spices adds warmth and complexity to every spoonful. This soup is both refreshing and filling, with a hint of lemon and fresh dill for finishing. Whether enjoyed on a chilly evening or served as an elegant appetizer, this roasted cauliflower soup is a recipe you’ll want to make again and again. It makes a crowd-pleasing supper when served with your favourite bread or a simple salad.