Cream Of Roasted Cauliflower Soup With A Mediterranean Twist - Chef Fun Kitchen

Cream Of Roasted Cauliflower Soup With A Mediterranean Twist

If you’re looking for a comforting meal that is simple but tastes, dare I say, “fancy,” this cream of cauliflower soup will deliver! With no cheese added, this soup is still plenty creamy. But what makes it extra special are it’s rustic nature and a rich combination of flavors that will surprise you in the best way possible! Be sure to see the video for how to make this cauliflower soup (below.)

Cream Of Roasted Cauliflower Soup With A Mediterranean Twist

Nutrition-packed cauliflower is quite cerebrated for its antioxidants and anti-inflammatory benefits. But, on its own, cauliflower can taste boring–I’m not one to eat it plain, boiled, or steamed (I mean, I will, if I really have to.)

Luckily, there are many fun ways to dress it up. Three of my favorites: Sriracha And Lime Roasted Cauliflower Tostadas; Parmesan Roasted Cauliflower; and Pinch Of Yum’s General Tso’s Cauliflower.

Cream Of Roasted Cauliflower Soup With A Mediterranean Twist

  • 2 heads of cauliflower, cut into florets
  • Private Reserve Greek extra virgin olive oil
  • Salt and pepper
  • 1 small sweet onion, chopped
  • 5 garlic cloves, chopped
  • 2 1/2 tsp Sweet Spanish paprika
  • 2 tsp ground cumin
  • 1 tsp ground sumac
  • 1/4 tsp ground turmeric
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 2 1/2 cups fat-free half and half (or heavy cream, if you prefer)
  • 1/2 lemon, juice of
  • 1 cup chopped fresh dill
  1. Preheat oven to 425 degrees F.
  2. Place cauliflower florets on a large sheet pan (use two sheets if you need to.) Sprinkle cauliflower with salt and pepper and drizzle generously with extra virgin olive oil. Toss to coat. Spread evenly on sheet pan. Roast in 425 degree F-heated oven for 45 minutes, or until cauliflower is tender and caramelized in some parts, turning over midway through. Remove from oven.
  3. In a large heavy pot or Dutch oven like this one, eat 2 tbsp olive oil until shimmering but not smoking. Add onions and saute onion, over medium heat, until translucent. Add chopped garlic and spices. Stir for a brief few seconds until fragrant.
  4. Now add 3/4 the amount of roasted cauliflower (reserve the rest of the florets for later.) Stir to coat cauliflower well with the spices, then add vegetable broth and water.
  5. Bring to a boil, then lower heat to medium. Cover part-way and let simmer for 5 to 7 minutes.
  6. Uncover and remove from heat momentarily. Using and immersion blender, blend cauliflower and liquid until you achieve desired smoothness (I keep mine a bit on the chunky side).
  7. Return to a medium heat and stir in the fat-free half and half (or heavy cream, or plant-based milk), and lime juice. Then stir in the remainder of roasted cauliflower florets you reserved earlier. Cook briefly so that the soup is all warmed through. Test and adjust salt as needed.
  8. Finally, stir in the chopped dill.
  9. Serve hot with your favorite crusty whole wheat bread.

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