Roasted Cauliflower Soup
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces, leaves reserved (if available)
- 2medium white onions, halved and thinly sliced
- 3tablespoons extra-virgin olive oil
- 1½teaspoons ground cumin
- 1½teaspoons ground coriander
- Sea salt and ground black pepper
- 2tablespoons salted butter
- 4garlic cloves, crushed
- 1large potato (about 14 ounces), skin on, cut into 1-inch pieces
- 1teaspoon ground turmeric
- 1quart vegetable or chicken stock
- 2tablespoons sliced almonds
- Coarsely chopped fresh parsley leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
270 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 9 grams protein; 1008 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and ½ teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
- Step 2
Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
- Step 3
When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
- Step 4
Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.
Private Notes
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Cooking Notes
Mary
Very good. Agree that I would double the amount of cumin and coriander, and mix it in with the oil before tossing with the cauliflower. Also substituted a sweet potato for the white potato as suggested by another reviewer. As is, the recipe is too thick - I added somewhere between 1 and 2 cups of additional broth to get it to a reasonable consistency. Will definitely make this again.
Spatchcock
DELICIOUS! I upped the cumin and coriander by a teaspoon for each, and added it to the oil. Made tossing a lot easier. You might also consider a pinch of cayenne, to brighten and add a little heat. Also added some salt and garam masala to the toasted almond slices. Made them a bit more interesting. Do not leave these out! They add to the complexity of the soup. Finally, if you can, use home made chicken stock. I happened to have some frozen stuff made from a fire roasted bird. Deep and rich!
RS
I found this a little bland in terms of the cauliflower/potato taste but too heavy on the onion flavor. I added a bunch of the fresh parsley before using the immersion blender for color and taste, and squeezed a lemon for acidity. It helped.
John Neill
Loved BabsD’s honesty..& in appreciating this culinary humour & frankness ( haven’t we all done this once!?) I’m wondering why the important & very easily achieved garnish ( at least the cauliflower pieces!) wasn’t done? My issue is being directed to lay out raw cauliflower pieces ..only to be later told to mix them up ..& lay’em all out again! Where’s the mixing bowl to begin with..& THEN lay out on the baking sheet! More efficient & easily achieved.
Turtle Toms
Followed the recipe with these modifications: increased the cumin and coriander to 2 tsps each, added a tsp of smoked hot paprika, subbed cilantro for parsley, added a can of coconut milk at the end as the soup was a bit too thick, and squeezed lime over the soup before serving. Really lovely with a side of feta honey spoonbread.
Jeddie
When preparing the cauliflower to roast, slice it in even "steaks". It cooks more evenly and we are blending anyway. Used one large onion and roasted half with the cauliflower, used the other half cooked with the garlic. Added 1/2 tsp cayenne, 1 Tbs balsamic vinegar to the soup. Garnished with sour cream, cilantro and toasted almonds.
tbucks
I switched a sweet potato for the white potato. It was so good!
Jsenbrink
I thought it needed a little bite so I added cayenne pepper, and it was perfect. Also, I skipped the almonds and garnished with a handful of chopped scallions plus the parsley. It was a big hit with six out of six diners.
CSN
Terrific! Made it exactly as written and the homemade stock I had probably helped. Almonds pretty key, I think. Might add a bit more onions and maybe even put the onions in the oven earlier than the cauliflower to really roast them.
Nandika
I cooked this dish as shown, except the parsley, as I was out. My whole family enjoyed the soup. To me it tasted similar to a cauliflower curry with lot of sauce. I am thinking about making it again without cumin, coriander and turmeric. I will use thyme and may be cardamom. Using the cauliflower leaves was a good touch. Normally I cut and throw away the leaves when I cook a cauliflower. I will definitely use the leaves from now on.
Alex
Great! On convection roast 400deg, the onions and cauli take 15 minutes, making this exceedingly quick and easy. Needs more salt, so added tamari for depth. Someone suggested Garam Masala on the almonds: I added a bit to the soup itself, and some red pepper flakes as well.
ERH
Was excited to make this soup, but it didn’t quite do it for me, even though I love roasted cauliflower and turmeric. The onion and garlic were a bit too strong and the cauliflower and potato a bit too muted. If I make it again, I think I’ll add some cream, chili flakes and maybe another potato. I will say that the toasted almonds were a great addition!
BabsD
EVO instead of butter. Skipped the parsley,almonds and cauliflower pieces for topping. Also roasted longer than 25 minutes. No immersion blender and I was impatient to finish the soup - used the blender before soup had cooled sufficiently. Oops - had a bit of a mess to clean up but the soup was great!
Maggie Sennish
Added a can of cannellini beans at the end and puréed into the white bean cauli sweet potato mix- divine and a little more protein for a lovely winter meal.
Jo Jo
Hi I made this and it’s Devine. My recommendation is to toast whole cumin and coriander and grind fresh. It’s terrible how stale store bought (especially coriander) can be. Yes increase amounts (turmeric too) I finished with some cream, but not necessary.
amber
What a delicious soup! I upped the cumin and coriander to 2 tsp. each instead of 1.5 as others suggested. I had carrots in the fridge and threw one in on the roasting pan in the oven with the cauliflower and onion. I used one giant onion instead of two medium onions. Will definitely cook this again
Kelly
I'd have to agree with many reviews that if one follows this recipe "as is", it will come out fairly bland. I doubled the spices and reduced the garlic by one clove. I also added a little bit of hot green chili I had on hand. And lemon wedges for serving. If you aren't vegan, I think a sprinkle of feta would probably be a nice way to finish but I didn't have any cheese on hand.
Tory Davis
I feel you, BabsD! I think we've all been there at some point <3 This was tasty but too thick, had to thin it with 2 cups of stock at the end. I upped all spices a bit; next time will double everything-- cauliflower and potato have powerful spice muting powers! Next time will also roast a few garlic cloves and + smoked paprika. And I LOVED the call to roast the leaves-- they were juicy and crunchy and a little burnt. Yum! I've always felt bad tossing them-- grateful to learn we can eat them :)
Matt
Bland as written. I don’t believe spicing and roasting the cauliflower contributed anything to the final product. I even ground my own cumin and coriander seeds before using them. I doctored it up significantly to save it but see no need to ever make it again.
Maria
Doubled the turmeric, cumin, and coriander as some others suggested. Substituted a sweet potato for white potato. Added cayenne. After blending, I sautéed and added: a diced, cooked sweet potato I had on hand, four mushrooms and some spinach. I poured most of it into three mason jars to refrigerate for lunch this week. There was a little bit left over that I ate right away. Delicious!
Susan
Wonderful! Toasted the spices with the garlic in butter Instead of roasting them with the cauliflower Had a leftover baked potato, so peeled it and added it with the broth. blended the whole thing in the high-speed blender. Perfectly smooth and delicious. Tastes cheesy but dairy free.
Godzilla
This is an easy and satisfying recipe. The third time I made this, I decided to use a Vitamix and I'm much happier with the texture.
carrie
Loved this satisfying vegetarian dinner. From the comments: I roasted half the onion and put the other half in the pot with garlic. Added a small can of coconut milk which made for a perfect consistency and added some heft. Thanks for the tips! Finally quickly made some homemade croutons out of leftover challah - delicious.
Rozie
Made this with brussels sprouts instead of potatoes since thats what I had lying around, and doubled the turmeric. Used good quality olive oil for everything instead of butter, and maggi cubes for the chicken stock. Absolutely incredible! My boyfriend now regularly asks me to make it, saying its his absolute favourite, and he used to not like cauliflower at all! Good ingreadients really do make all the difference for middle eastern cooking!
Dina
Cooked this at the last minute as we had leftover cauliflower. My husband described it as tasting like an Indian curry as opposed to soup. He added some cayenne and I added some extra salt. Worked for meatless Monday.
Stacey
Per recs of commenters, I added smoked paprika and squeeze of half a lemon, which I am surprised is not part of the recipe. Very good and will make it again.
AmySheep
I used a big pinch of whole cumin (instead of ground) and only half of an onion instead of two. Tossed the cauliflower, onion, and spices with plenty of olive oil, spread across two sheets, and cooked under the broiler for 10min. I also added a splash of white wine before the broth and peeled the potato since my emulsion blender makes a coarser puree than a stand-alone blender. Skipped the almonds and instead used the parsley, a bit of grated parmesan, and some crumbled crispy bacon.
Helen Ullric
Doubled the cumin & coriander, added a couple of dashes of cayenne. Very thick, delicious soup, could use additional broth.
Char
Mine came out like baby food. For the second day, I added 2 cups of chicken better than bouillon which really helped. Loved the almonds. I supplemented with the juice of 1/2 lemon for 2 bowls, a tsp of chili oil for each and a bunch of chopped scallions. Better, but this is a bland soup.
Sarah
I added a pinch of red pepper flakes and a small squeeze of lemon. I kept the blend somewhat chunky, as I prefer the texture. So, so good. Do not underestimate the almonds.
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