Roasted Cauliflower Soup, creamy, fragrant, and with an irresistible spicy touch, wins you over at the first taste.
The secret lies entirely in the oven roasting of the cauliflower, a step that enhances its natural sweetness and gives a more intense and enveloping flavor compared to classic boiling. In this recipe, the cauliflower is roasted with a drizzle of extra virgin olive oil, a clove of garlic, and lemon juice, which adds freshness and pleasantly contrasts the smoothness of the soup.
What gives the dish character is the curry added to the cauliflower, which with its warm and aromatic notes, transforms a simple soup into true fall comfort food. The leek adds delicacy, while the milk provides the necessary creaminess in a soup.
Served hot, perhaps with a drizzle of raw extra virgin olive oil and a small cauliflower floret as decoration, this soup is perfect for pampering yourself at the end of the day or for starting a meal with elegance and simplicity.
A dish that smells of home, of oven warmth, and spices: ideal for those who love genuine flavors but are looking for something different from the usual. The roasted cauliflower soup is proof that even the simplest ingredients can turn into a taste treat.
You can serve it hot right after preparation or warm, like a small autumnal farro salad. In any case, it is a recipe that wins over for its simplicity and versatility: perfect to take to the office or to prepare in advance for a quick but tasty lunch.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 116.98 (Kcal)
- Carbohydrates 13.14 (g) of which sugars 5.60 (g)
- Proteins 4.52 (g)
- Fat 6.41 (g) of which saturated 1.57 (g)of which unsaturated 0.67 (g)
- Fibers 4.42 (g)
- Sodium 147.07 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Roasted Cauliflower Soup
- 1 Cauliflower
- 2.8 oz leek
- 1/2 cup milk
- 1 lemon
- 2 tbsp curry
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- Pot
- Baking Pan
- Bowl
- Immersion Blender
Recipe for Roasted Cauliflower Soup
Start preparing the roasted cauliflower soup by cleaning the cauliflower and dividing it into florets.
Try to make them all roughly the same size for even cooking.
Transfer the florets to a bowl and season them with salt, curry, extra virgin olive oil, and lemon juice.
Also add a crushed garlic clove.
Transfer the cauliflower to a baking pan.
Also put the squeezed lemon in to intensify the lemon aroma.
Bake the cauliflower in a static oven at 392°F (200°C) for 20 minutes.
Turn it halfway through cooking.
In the meantime, clean and chop the leek.
Sauté it in a saucepan with a tablespoon of oil for about 10 minutes.
Add the roasted cauliflower to the leek (remove the lemon but leave the garlic) and the milk.
Cook for another 10-15 minutes.
Blend the vegetables with an immersion blender directly in the pot if it’s stainless steel, or in a food processor.
Transfer the roasted cauliflower soup to plates.
Decorate with some reserved florets and a drizzle of raw extra virgin olive oil.
Roasted Cauliflower Soup: creamy, spicy, and irresistibly flavorful
The roasted cauliflower soup is one of those recipes that warms the heart: simple, fragrant, and perfect for the coldest days. A dish that combines the genuine flavor of seasonal vegetables with the comfort of a creamy treat, ideal to enjoy at any time of the week.
Also try the Spicy cauliflower in air fryer
Can I prepare the cauliflower soup in advance?
Yes! You can prepare it a day in advance and store it in the refrigerator, well closed in an airtight container. When serving, gently heat it on the stove, adding, if necessary, a drop of milk or water to regain the creamy consistency.
How can I make the cauliflower soup even creamier?
For a more velvety texture, you can add a bit of fresh cream or a boiled potato blended together with the cauliflower. Also, a tablespoon of Greek yogurt when serving provides creaminess and a pleasant contrast of flavor.
Can I substitute the milk in the recipe?
Of course! If you prefer a lactose-free or vegan version, replace the milk with neutral plant-based drinks like oat or soy milk. The result will still be smooth and delicate.
For an exotic touch, you can use canned coconut milk.
Recipes of soups, creams, and velvets
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