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Introduction:
Cauliflower is one of the most versatile vegetables, and this recipe brings out its natural sweetness and depth of flavor in a creamy, comforting soup. To add an extra crunch and a rich roasted flavor, this soup is topped with golden-brown roasted cauliflower. The combination of creamy and crispy textures makes it a perfect dish for cozy evenings or when you want something light yet hearty. This cauliflower soup is not only healthy but also vegan-friendly, making it a great option for a variety of dietary preferences.
Ingredients:
For the soup:
1 medium cauliflower head, chopped
1 medium onion, diced
2 garlic cloves, minced
3 cups vegetable broth
1 cup coconut milk (or any milk of your choice)
2 tbsp olive oil
1 tsp ground turmeric
1 tsp ground cumin
Salt and pepper to taste
Fresh parsley for garnish
For the roasted cauliflower topping:
1 small cauliflower head, cut into florets
1 tbsp olive oil
Salt and pepper to taste
1 tsp paprika (optional)
Instructions:
Prepare the roasted cauliflower topping:
Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, pepper, and paprika in a bowl. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until the cauliflower is golden and crispy. Set aside.
Make the soup base:
In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until the onion is soft and translucent, about 5 minutes. Add the chopped cauliflower, turmeric, and cumin, and stir to coat the cauliflower with the spices.
Simmer the soup:
Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender.
Blend the soup:
Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a regular blender. Add the coconut milk (or any milk of your choice), and season with salt and pepper to taste.
Serve:
Pour the soup into bowls and top with the roasted cauliflower florets. Garnish with fresh parsley and a drizzle of olive oil for extra flavor.
Tips for Serving and Storing:
Serving:
This soup pairs wonderfully with crusty bread, crackers, or a side salad for a complete meal. You can also add a squeeze of lemon juice to enhance the flavor.
Storing:
Store the leftover soup in an airtight container in the fridge for up to 4 days. The roasted cauliflower can be stored separately in the fridge and reheated when serving. If you plan on freezing the soup, leave out the roasted cauliflower and add it after thawing and reheating the soup.
Variants:
Cheesy Cauliflower Soup:
For a richer flavor, stir in some grated cheese (cheddar or Parmesan) to the soup after blending. This will create a creamy, cheesy texture.
Spicy Cauliflower Soup:
Add a pinch of chili flakes or a dash of hot sauce to the soup for a spicy kick. You can also use smoked paprika for a smoky flavor.
Cauliflower and Potato Soup:
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