Deliciously, creamy and delightful. This creamy cauliflower soup will warm up your soul during the cold winter nights. If you love cauliflower soup this recipe will definitely satisfy your cravings.
If you have never tried cauliflower soup before now is the time. I know many of you will be skeptical to try it but, trust me, you will love it. If you have tried my recipe for roasted cauliflower with turmeric and paprika and you like it, you will definitely love this one.
This creamy roasted cauliflower soup is delicious, warm, fulfilling and exotic. Despite the simple ingredients this soup is bursting with flavor. To build the flavors for the soup we will roast the cauliflower and add turmeric and lemon.
It makes such a difference when you season all your vegies at the different stages of the cooking process.
This cauliflower soup pairs perfectly with salads and sandwiches.
Suitable for special diets, this creamy soup is rich and creamy. It is gluten-free, and the turmeric is healthy and powerful anti-inflammatory and antioxidant.
Also, it is super easy to make. Instead of using chicken stock you can substitute it with vegetable stock for a vegetarian option. If you are looking to add more body to the soup, but want to keep it vegan, use a coconut milk. Easy and still super delicious.
So, lets get started my friends.
Preheat the oven to 425 F. Start with cutting the cauliflower into a small florets and julienne one of the onions.
On the baking sheet line up a parchment paper for easy cleanup.
On the baking sheet, toss the cauliflower and julienned onions with 2 tablespoons of the olive oil. Sprinkle with salt, pepper, turmeric, paprika, black pepper and the lemon juice and mix until lightly and evenly coated. Arrange in a single layer, and roast for 15-20 minutes or until the cauliflower is tender and the onions are caramelized.
In a mean time, chop the other small onion. Finely chop the garlic. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 2 tablespoons of olive oil and butter over medium heat until shimmering. Add the onion, season with pinch of salt and black pepper and sauté. Cook, stirring occasionally, until the onion is softened and translucent (5 to 7 minutes). Add the garlic, and cook stirring constantly until fragrant (about 30 seconds).
Reserve some of the roasted veggies for garnish.
Then, add the rest of the roasted cauliflower and onions to the pot. Add the broth, tahini sauce and bring to boil. Reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20-25 minutes to give the flavors time to incorporate. Taste the soup and adjust the seasoning if need it.
Once the soup is done cooking, remove the pot from the heat, and let it cool for a few minutes. Add the fresh dill and parsley (Make sure to leave some for garnish).
Then, carefully transfer the hot soup to a blender (working in batches if necessary). Do not fill past the maximum fill line or the soup will overflow. Blend until smooth. Taste the soup again and adjust if necessary.
Serve in individual bowls. Garnish with the left over cauliflower and caramelized onions. Sprinkle some fresh dill and parsley as well.
You can store the creamy cauliflower soup in the freezer for several months.
Equipment you may find useful!