Roasted Cauliflower Soup
A rich and creamy vegan cauliflower soup, roasted to perfection and spiced with turmeric, cumin, and saffron. High in fiber and plant-based nutrients, this easy soup is perfect for quick weeknight meals or meal prep, offering a healthy, comforting dish that’s ready in under an hour.
Equipment
- 1 large baking sheet
- 1 Large Pot or Dutch Oven
- 1 Immersion Blender
- Measuring spoons
- Chef’s knife
- Cutting board
Ingredients
- 1/4 tsp ground saffron
- 1 head cauliflower cut into bite-sized florets
- 3 tbsp olive oil divided
- 1 1/2 tsp kosher salt divided
- 1/2 tsp black pepper
- 1 large onion chopped
- 3 cloves garlic minced
- 1/2 tsp turmeric
- 1 tsp Aleppo pepper
- 1 tsp cumin
- 4 cups vegetable stock
Instructions
- Bloom the Saffron: To bring out the full aroma and flavor of saffron, place 1/4 teaspoon of ground saffron over 2 small ice cubes in a small bowl. Let the ice slowly melt, allowing the saffron threads to release their vibrant color and fragrance. This process, known as “blooming,” intensifies the saffron’s flavor, which will add a subtle floral and earthy note to your soup later. Set this aside while you prepare the other ingredients.
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature ensures that the cauliflower roasts evenly, creating a slight caramelization that enhances its natural sweetness. Proper roasting is crucial, as it develops the base flavor of the soup and prevents it from tasting bland or watery.
- Prepare and Season the Cauliflower: Cut 1 head of cauliflower into bite-sized florets, making sure the pieces are roughly the same size so they cook evenly. In a large bowl, toss the florets with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Spread the cauliflower in a single layer on a baking sheet, avoiding overcrowding, which can cause steaming instead of roasting.
- Roast the Cauliflower: Place the baking sheet in the preheated oven and roast the cauliflower for about 25 minutes. Halfway through, carefully flip the florets to ensure even browning on all sides. Roast until the cauliflower is tender when pierced with a knife and has a lightly golden-brown exterior. Set aside a few florets to use later as a garnish for presentation.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add 1 large chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Then, add 3 minced garlic cloves and reduce the heat to medium. Cook for an additional 2 minutes, being careful not to burn the garlic, which can impart a bitter taste. This step builds a flavorful aromatic base for your soup.
- Add Roasted Cauliflower and Spices: Add the roasted cauliflower to the pot, then sprinkle in 1/2 teaspoon turmeric, 1 teaspoon Aleppo pepper, and 1 teaspoon cumin. Stir to evenly coat the cauliflower with the spices, allowing the flavors to mingle for 1–2 minutes. This combination gives the soup its warm, earthy, and slightly smoky flavor profile.
- Pour in the Vegetable Stock: Slowly pour 4 cups of vegetable stock over the spiced cauliflower and aromatics. Bring the mixture to a gentle simmer over medium heat. Cover the pot and let it cook for 15 minutes, allowing the flavors to meld and the cauliflower to become soft enough to blend smoothly. This step ensures a well-rounded and deeply flavored soup.
- Blend the Soup to Creamy Perfection: Turn off the heat. Using an immersion blender, carefully blend the soup directly in the pot until it becomes completely smooth and creamy. Make sure to blend thoroughly, scraping down the sides of the pot to avoid any chunks. The result should be a velvety, rich texture that feels luxurious without any dairy.
- Incorporate the Bloomed Saffron: Return the pot to medium heat and stir in the saffron along with its melted ice cubes. Cook for an additional 5 minutes, allowing the saffron to infuse the soup with its signature golden color, subtle floral aroma, and delicate flavor. Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt or black pepper, if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with the reserved roasted cauliflower florets for added texture and visual appeal. Optional garnishes include a drizzle of olive oil, a sprinkle of freshly ground black pepper, or a few fresh herbs like parsley or chives. Serve immediately while warm and enjoy a comforting, nutrient-packed vegan soup.
- Storage Tips (Optional): Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove. Avoid overcooking when reheating to preserve the delicate flavors and prevent bitterness.
Notes
- Use fresh cauliflower for the best texture and natural sweetness; avoid frozen if possible.
- Bloom saffron over ice cubes to enhance its color, aroma, and delicate flavor.
- Roast the cauliflower until lightly golden to develop deep, caramelized flavor.
- Adjust spices such as Aleppo pepper and cumin to suit your taste preferences.
- Blend the soup while warm for a creamy, velvety texture.
- Reserve a few roasted florets for garnish to add visual appeal and texture.
- For a richer soup, add a splash of coconut milk or plant-based cream after blending.
- Avoid overcooking the cauliflower to prevent a bitter taste.
