As the days grow shorter and the crisp autumn air begins to set in, there’s nothing quite like the warmth of a comforting bowl of soup. This Spicy Roasted Cauliflower Soup is perfect for those chilly days when you’re looking for something wholesome yet with a bit of a kick to warm you up from the inside out. Cauliflower, often praised for its versatility and nutritional benefits, takes center stage here. When roasted, it becomes slightly caramelized, which adds a depth of flavor that pairs beautifully with spices. This soup is hearty enough to be a meal on its own but light enough to serve as a side or starter.
Ingredients:
– 1 large head of cauliflower, cut into florets
– 3 tablespoons olive oil, divided
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon ground coriander
– ½ teaspoon turmeric
– 1 teaspoon red pepper flakes (adjust to taste)
– 4 cups vegetable broth (or chicken broth)
– 1 cup coconut milk (or heavy cream)
– Salt and pepper to taste
– Fresh cilantro or parsley, for garnish
– Croutons or toasted bread, for serving
– Lemon wedges, for squeezing
Preparation:
Step 1: Preheat the oven
Begin by preheating your oven to 400°F (200°C). This temperature ensures that the cauliflower roasts perfectly, achieving a golden-brown exterior with a slightly crispy edge.
Step 2: Prepare and roast the cauliflower
Toss the cauliflower florets in 2 tablespoons of olive oil, making sure they’re evenly coated. Spread the florets out on a baking sheet, making sure they are in a single layer to ensure even roasting. Roast for about 25-30 minutes, flipping halfway through to ensure even browning. The cauliflower should become tender and golden brown, with some caramelized spots.
Step 3: Sauté the aromatics
While the cauliflower is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another 1-2 minutes, stirring continuously to avoid burning.
Step 4: Add the spices
Now it’s time to add the spices to the pot. Stir in the ground cumin, smoked paprika, ground coriander, turmeric, and red pepper flakes. Allow the spices to cook for about 1-2 minutes, stirring constantly to release their flavors. This step is crucial as it gives the soup its depth of flavor and warmth.
Step 5: Add roasted cauliflower and broth
Once the cauliflower has finished roasting, add it to the pot with the sautéed onions, garlic, and spices. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld together.
Step 6: Blend the soup
After simmering, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you prefer a chunkier texture, you can blend only half the soup and leave the rest as is. If you don’t have an immersion blender, you can also transfer the soup in batches to a regular blender, but be careful when blending hot liquids.
Step 7: Stir in the coconut milk or cream
Once the soup is blended to your desired consistency, stir in the coconut milk or heavy cream. This adds a luxurious creaminess to the soup while balancing the spiciness. Taste and adjust the seasoning with salt and pepper as needed.
Step 8: Simmer and serve
Allow the soup to simmer for an additional 5-10 minutes to let the flavors fully combine. Once it’s ready, ladle the soup into bowls, garnish with fresh cilantro or parsley, and serve with a side of croutons or toasted bread for dipping. For an extra burst of freshness, squeeze a bit of lemon juice over the top.
Variation:
– Milder Version: If you prefer a less spicy soup, you can reduce or omit the red pepper flakes. Alternatively, adding a bit more coconut milk or cream can help mellow out the heat.
– Cheesy Twist: For a richer, creamier version, stir in some grated Parmesan or sharp cheddar cheese after blending the soup. The cheese will melt into the soup, adding a savory depth to every bite.
– Vegan Option: Ensure that you use vegetable broth and coconut milk to keep the soup vegan-friendly.
– Add Protein: For a more substantial meal, you could add cooked chickpeas, shredded chicken, or even crispy bacon bits as a topping.
Cooking Notes:
– Roasting Time: Roasting cauliflower is a key step in developing the flavor. Keep an eye on it while it’s in the oven to ensure it doesn’t burn. The caramelization adds sweetness that complements the spices.
– Blending Tips: When blending hot soup, allow it to cool slightly, especially if using a traditional blender, to prevent splatters. You can also cover the blender with a kitchen towel for added protection.
– Consistency: The thickness of the soup can be adjusted to your preference. If the soup is too thick, you can thin it out by adding more broth or water.
Serving Suggestions:
This Spicy Roasted Cauliflower Soup is best enjoyed fresh and hot. Serve it with:
– Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the creamy soup.
– Grilled Cheese: Pair it with a gooey grilled cheese sandwich for an indulgent meal.
– Salad: A light, tangy salad with a lemon vinaigrette would balance the richness of the soup.
– Toppings: Add a dollop of sour cream, a swirl of extra coconut milk, or even a sprinkle of smoked paprika for a final touch.
Tips:
– Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making this soup even tastier the next day.
– Freezing: This soup freezes beautifully. Simply let it cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw it in the refrigerator overnight before reheating.
– Reheating: When reheating, do so gently over low heat to avoid curdling the coconut milk or cream. Stir occasionally and add a splash of water or broth if it has thickened too much.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Nutritional Information (per serving, approximate):
– Calories: 250
– Protein: 5g
– Sodium: 700mg
– Fat: 18g
– Carbohydrates: 18g
– Fiber: 5g
FAQs:
Q: Can I make this soup in advance?
A: Absolutely! This soup tastes even better the next day as the flavors have more time to meld together. Simply store it in the refrigerator and reheat when ready to serve.
Q: Can I use frozen cauliflower?
A: Yes, you can use frozen cauliflower if fresh isn’t available. Just make sure to roast it from frozen until it’s golden and caramelized to get that rich flavor.
Q: What can I substitute for coconut milk?
A: If you’re not a fan of coconut milk, you can substitute with heavy cream or even almond milk for a lighter option.
Q: Can I add other vegetables to this soup?
A: Absolutely! Roasted carrots, sweet potatoes, or even butternut squash would make great additions to this soup, adding more depth and sweetness.
Conclusion:
A bowl of Spicy Roasted Cauliflower Soup is the perfect companion on a cold day, offering warmth, spice, and comfort in every spoonful. The combination of roasted cauliflower and rich spices creates a depth of flavor that is both satisfying and nourishing. Whether you’re looking for a quick lunch or a hearty dinner, this soup has you covered. It’s adaptable to your tastes and dietary preferences, making it a go-to recipe for any chilly evening. So the next time the temperature drops, grab a head of cauliflower and whip up this delicious, warming soup to brighten your day.
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Comforting Spicy Roasted Cauliflower Soup for a Chilly Day
- Total Time: 1 hour
Ingredients
Ingredients:
– 1 large head of cauliflower, cut into florets
– 3 tablespoons olive oil, divided
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon ground coriander
– ½ teaspoon turmeric
– 1 teaspoon red pepper flakes (adjust to taste)
– 4 cups vegetable broth (or chicken broth)
– 1 cup coconut milk (or heavy cream)
– Salt and pepper to taste
– Fresh cilantro or parsley, for garnish
– Croutons or toasted bread, for serving
– Lemon wedges, for squeezing
Instructions
Preparation:
Step 1: Preheat the oven
Begin by preheating your oven to 400°F (200°C). This temperature ensures that the cauliflower roasts perfectly, achieving a golden-brown exterior with a slightly crispy edge.
Step 2: Prepare and roast the cauliflower
Toss the cauliflower florets in 2 tablespoons of olive oil, making sure they’re evenly coated. Spread the florets out on a baking sheet, making sure they are in a single layer to ensure even roasting. Roast for about 25-30 minutes, flipping halfway through to ensure even browning. The cauliflower should become tender and golden brown, with some caramelized spots.
Step 3: Sauté the aromatics
While the cauliflower is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another 1-2 minutes, stirring continuously to avoid burning.
Step 4: Add the spices
Now it’s time to add the spices to the pot. Stir in the ground cumin, smoked paprika, ground coriander, turmeric, and red pepper flakes. Allow the spices to cook for about 1-2 minutes, stirring constantly to release their flavors. This step is crucial as it gives the soup its depth of flavor and warmth.
Step 5: Add roasted cauliflower and broth
Once the cauliflower has finished roasting, add it to the pot with the sautéed onions, garlic, and spices. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld together.
Step 6: Blend the soup
After simmering, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you prefer a chunkier texture, you can blend only half the soup and leave the rest as is. If you don’t have an immersion blender, you can also transfer the soup in batches to a regular blender, but be careful when blending hot liquids.
Step 7: Stir in the coconut milk or cream
Once the soup is blended to your desired consistency, stir in the coconut milk or heavy cream. This adds a luxurious creaminess to the soup while balancing the spiciness. Taste and adjust the seasoning with salt and pepper as needed.
Step 8: Simmer and serve
Allow the soup to simmer for an additional 5-10 minutes to let the flavors fully combine. Once it’s ready, ladle the soup into bowls, garnish with fresh cilantro or parsley, and serve with a side of croutons or toasted bread for dipping. For an extra burst of freshness, squeeze a bit of lemon juice over the top.
Notes
Cooking Notes:
– Roasting Time: Roasting cauliflower is a key step in developing the flavor. Keep an eye on it while it’s in the oven to ensure it doesn’t burn. The caramelization adds sweetness that complements the spices.
– Blending Tips: When blending hot soup, allow it to cool slightly, especially if using a traditional blender, to prevent splatters. You can also cover the blender with a kitchen towel for added protection.
– Consistency: The thickness of the soup can be adjusted to your preference. If the soup is too thick, you can thin it out by adding more broth or water.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 250
- Sodium: 700mg
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g