Roasted Cauliflower Soup
Roasted Cauliflower Soup is a creamy, nourishing soup made with roasted cauliflower, leek, turmeric, cumin, and coconut milk. Finished with a fresh parsley gremolata, this comforting recipe is packed with flavor and perfect for a healthy lunch or light dinner.
Equipment
- Baking sheet
- food processor, or blender
- Large bowl
- Measuring cups
- Saucepan
- Small bowl
- Wooden spoon
Ingredients
For the Soup
- ½ cup coconut milk
- 1 large head cauliflower separated into florets
- 1 leek white and light green parts only, rinsed and roughly chopped
- 1 teaspoon coarse sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons grapeseed oil
- 3 cups vegetable broth
For the Gremolata
- ½ cup finely chopped fresh parsley
- 1 clove garlic minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly grated lemon zest
Instructions
- Preheat the oven to 400°F (200°C).
- Place the leek and cauliflower in a large bowl.
- Add the grapeseed oil, turmeric, and cumin.
- Toss until evenly coated.
- Spread the vegetables onto a baking sheet.
- Sprinkle with the sea salt.
- Roast for 15 to 20 minutes until tender and lightly browned.
- Transfer the roasted vegetables to a food processor or blender.
- Add the vegetable broth and coconut milk.
- Blend until smooth.
- Add additional broth or water if a thinner consistency is preferred.
- Pour the soup into a saucepan.
- Heat gently over low heat until ready to serve.
- Combine the parsley, garlic, olive oil, and lemon zest in a small bowl.
- Stir well to make the gremolata.
- Ladle the soup into bowls.
- Top each serving with a spoonful of gremolata.
- Serve immediately.
Notes & Wine Advice
Recipe Notes
Roasting the vegetables develops a naturally sweet, rich flavor that cannot be achieved by boiling alone. Blend the soup until completely smooth for the creamiest texture. Add extra vegetable broth if you prefer a thinner soup. The fresh gremolata provides a bright finish that balances the rich roasted vegetables.Wine Advice
This soup pairs beautifully with a crisp Sauvignon Blanc, whose fresh citrus notes complement the roasted cauliflower and lemon gremolata. For a richer pairing, try a lightly oaked Chardonnay, which matches the creamy coconut milk perfectly.Nutrition values
Calories: 210 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 7 g | Sodium: 620 mg | Sugar: 7 g