This Roasted Cauliflower Soup is a creamy, comforting, and flavorful dish perfect for any season. The roasting process brings out the cauliflower’s natural sweetness, while the curry powder adds a subtle warmth. With a smooth texture and rich taste, this soup makes a delicious and healthy addition to your meal rotation.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Ingredients:
- For the Soup:
- 2 pounds (907 g) cauliflower florets
- 4 tablespoons (60 ml) olive oil, separated (plus more for drizzling)
- ¼ teaspoon (1.25 ml) salt
- 2 teaspoons (10 ml) curry powder, separated
- 2 cloves garlic, sliced in half lengthwise
- 1 cup (150 g) diced onions
- ½ cup (70 g) diced celery
- Salt and freshly cracked pepper, to taste
- 6 cups (1.5 liters) chicken broth
- 1 russet potato, cubed (about 1 ½ cups)
- For Garnish:
- Drizzle of olive oil
- Fresh Italian parsley, to taste
Instructions:
- Roast the Cauliflower:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and 1 teaspoon of curry powder until evenly coated.
- Spread the cauliflower in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender. Reserve some roasted cauliflower for garnish.
- Prepare the Soup Base:
- While the cauliflower roasts, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat.
- Add the garlic, onions, and celery. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes.
- Cook the Soup:
- Add the roasted cauliflower (reserving some for garnish), chicken broth, cubed potato, and the remaining 1 teaspoon of curry powder to the pot.
- Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are very tender.
- Blend the Soup:
- Use an immersion blender or transfer the soup to a blender in batches to puree until smooth and creamy. Adjust the seasoning with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls. Drizzle each serving with a bit of olive oil and garnish with reserved roasted cauliflower florets and fresh Italian parsley.
Serving Suggestions:
- Serve this soup with crusty bread or a side salad for a complete meal.
- For an extra touch, add a dollop of yogurt or a sprinkle of extra curry powder.
Cooking Tips:
- Roasting the Cauliflower: Ensures a deeper flavor and caramelization, which enhances the soup’s overall taste.
- Blending the Soup: If using a blender, be cautious with hot liquids. Blend in batches and let the soup cool slightly before blending if needed.
Nutritional Benefits:
- Cauliflower: High in fiber, vitamins C and K, and antioxidants, supporting digestive health and reducing inflammation.
- Potatoes: Provide vitamins C and B6, potassium, and fiber, contributing to energy and digestive health.
- Curry Powder: Contains spices with anti-inflammatory and antioxidant properties.
Dietary Information:
- Gluten-free
- Can be made vegetarian by substituting vegetable broth for chicken broth
Why You’ll Love This Recipe:
- Comforting and Flavorful: The roasting and curry powder create a rich, savory taste.
- Creamy Texture: The blend of roasted cauliflower and potatoes gives a smooth and satisfying consistency.
- Healthy and Nutritious: Packed with vegetables and beneficial spices for a nutritious meal.
Conclusion: This Roasted Cauliflower Soup is a perfect blend of comfort and nutrition. Its rich flavors and creamy texture make it a delightful addition to any meal. Enjoy the delicious warmth of this soup, topped with a drizzle of olive oil and fresh parsley!
Frequently Asked Questions:
- Can I use vegetable broth instead of chicken broth?
- Yes, vegetable broth works well for a vegetarian version of this soup.
- Can I make this soup ahead of time?
- Yes, the soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat before serving.
- Can I freeze the soup?
- Yes, this soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
- What can I use if I don’t have an immersion blender?
- You can use a regular blender, blending the soup in batches.
- How can I make the soup spicier?
- Add a pinch of cayenne pepper or more curry powder to increase the heat.
- Can I add other vegetables to the soup?
- Yes, vegetables like carrots or parsnips can be added for extra flavor and nutrients.
- How can I thicken the soup if it’s too thin?
- Simmer the soup longer to reduce it, or blend in additional cooked potatoes for thickness.
- Can I use pre-cut cauliflower florets?
- Yes, pre-cut florets can be used for convenience.
- Can I make this soup in a slow cooker?
- Yes, you can cook the ingredients in a slow cooker on low for 6-8 hours, then blend until smooth.
- What can I use instead of curry powder?
- Try using other spices like paprika or turmeric for different flavor profiles.