Roasted Cauliflower Soup With Cumin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil and sprinkle with cumin, salt, and pepper. Toss to coat.
• STEP 3.Roast the cauliflower in the preheated oven for 25-30 minutes, or until golden brown and tender.
• STEP 4.In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
• STEP 5.Add the roasted cauliflower to the pot, along with vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
• STEP 6.Using an immersion blender or regular blender, puree the soup until smooth and creamy.
• STEP 7.Season with salt and pepper to taste. Serve hot, garnished with a sprinkle of cumin and a drizzle of olive oil.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to toss the cauliflower florets well with the olive oil and spices to ensure even coating.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup before blending.

Storage and Serving

• This roasted cauliflower soup can be served as a main dish or as a starter.
• Garnish with fresh herbs like parsley or cilantro for added freshness.
• Serve with crusty bread or a side salad for a complete meal.
• Leftovers can be reheated on the stovetop or in the microwave.