Spicy Roasted Cauliflower Soup
Warm, bold, and packed with flavor, this Spicy Roasted Cauliflower Soup is a cozy dish with a delicious kick! Roasted cauliflower brings a rich, nutty depth, while spices add just the right amount of heat for a comforting yet exciting bowl. Blended to a smooth, creamy texture, this easy soup recipe is perfect for weeknight dinners, meal prep, or a nourishing lunch.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley or chives for garnish
- Red pepper flakes for topping (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil, salt, pepper, smoked paprika, and a pinch of cayenne.
- Spread the florets on a baking sheet and roast for 25 to 30 minutes or until golden and slightly charred.
- In a large pot, sauté the diced onion in a bit of oil until soft. Add garlic and cook for one minute.
- Add cumin, turmeric, and more paprika, stirring to coat the onions.
- Add the roasted cauliflower and vegetable broth to the pot. Simmer for 10 minutes.
- Blend the soup with an immersion blender or transfer to a blender until smooth.
- Stir in coconut milk or heavy cream, adjust seasoning, and add lemon juice.
- Serve warm with garnishes.