Cauliflower Soup Recipe
Cauliflower soup recipe using oven-roasted cauliflower, vegetable broth, garlic, and lemon, blended until smooth.
Servings: 4 servings
Equipment
Ingredients
- 1 large head cauliflower cut into bite-size florets (7-8 cups)
- 3 tablespoons olive oil divided
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 large onion chopped
- 2 garlic cloves minced
- 4 cups low sodium vegetable broth
- 1 tablespoon fresh lemon juice or more if needed
- Chopped parsley for garnish
Instructions
- Preheat the oven to 425° F and line a large rimmed baking sheet with parchment paper.
- Place the cauliflower, 2 tablespoons olive oil, cumin, and salt on the baking sheet and toss to combine. Roast until the cauliflower is golden and fork tender, about 25–30 minutes, tossing halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5–7 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the cauliflower is done roasting in the oven. Transfer the cauliflower to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender) to desired consistency.
- Stir in the lemon juice and serve with fresh parsley, if desired.
Video
Notes
- My Top Tip: Cut the cauliflower into evenly sized florets and roast them in a single layer, with space between them. This helps the cauliflower cook evenly, finish at the same time, and roast rather than steam.
- Storage: Store leftover soup in an airtight container. It'll last in the fridge for 3–4 days. Reheat on the stove or in the microwave until warmed through.
- Freezing: Pour the cooled soup into freezer-safe bags or containers, leaving an inch or so at the top to account for expansion. It'll last in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or in the microwave until warmed through.
Nutrition
Serving: 1.5cups | Calories: 179kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 356mg | Potassium: 697mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 106mg | Calcium: 60mg | Iron: 1mg
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