Ingredients
Roasted Cauliflower
- 1 to 1 1/2 pound cauliflower florets (small to medium size head), cut into floret pieces
- 2 to 3 Tablespoons light olive oil
- 2 Tablespoons lemon juice, divided
- 1 teaspoon cumin, divided
- 1/2 teaspoon smoked paprika or regular paprika, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Sauté Base
- 1 Tablespoon butter or oil for the pan
- 1 small onion or 2 shallots, chopped
- 2 garlic cloves or 1 Tablespoon chopped garlic
- 1/2 to 1 teaspoon dried oregano
Soup Liquid & Finishing
- 3 cups vegetable broth
- 1/2 cup canned coconut milk or thickened coconut milk cream
- 2 Tablespoons fresh lemon juice, more if needed
- Fresh herbs (such as parsley) to garnish
- Optional: Parmesan cheese or non-dairy topping for serving
Instructions
- Preheat and prepare cauliflower. Preheat the oven to 450°F. Cut the cauliflower into small to medium florets for even roasting.
- Toss cauliflower with seasonings. In a large bowl, combine cauliflower florets, olive oil, 1 Tablespoon lemon juice, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, kosher salt, and black pepper. Toss until evenly coated, then spread on a baking sheet without crowding.
- Roast cauliflower. Roast the cauliflower for 20-25 minutes, turning halfway through, until golden brown and tender. Remove from oven and set aside.
- Sauté aromatics. While cauliflower roasts, heat a large stockpot or Dutch oven over medium heat. Add butter or oil and once sizzling, add chopped onion. Cook for 5 minutes until softened. Add garlic, remaining cumin, paprika, and dried oregano. Cook, stirring constantly for about 30 seconds until fragrant and well coated.
- Simmer cauliflower with broth. Add the roasted cauliflower (reserve a few florets for garnish) and vegetable broth to the pot. Bring to a simmer over medium heat and cook for 5-7 minutes to blend flavors. Turn off heat.
- Blend the soup. Using an immersion blender or working in batches with a standard blender, blend the soup until creamy and smooth.
- Incorporate coconut milk and heat through. Pour the pureed soup back into the pot. Stir in the coconut milk and warm the soup over medium-low heat for about 5 minutes, stirring occasionally.
- Adjust seasoning and lemon flavor. Taste the soup and adjust seasonings as needed. Add additional lemon juice for brightness if desired.
- Serve and garnish. Ladle soup into bowls and garnish with reserved roasted cauliflower florets, fresh herbs such as parsley, and optional Parmesan or non-dairy toppings.
- Storage. Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Notes
- For a richer soup, use the thickened cream portion from canned coconut milk rather than the thinner liquid.
- Reserve some roasted cauliflower before blending to add texture and garnish.
- Leftover soup can be frozen for up to 3 months.
- To make this recipe gluten free, ensure the vegetable broth used is gluten free.
- For a spicier kick, add a pinch of cayenne or chili flakes to the roasting cauliflower mix.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
