Cumin-Spiced Cauliflower & Roasted Garlic Soup
I’m pretty sure this soup recipe couldn’t get any easier. You roast. You blend. You eat.
I like it.
I really like pureed soups in the spring and summer, they are light but still satisfying. And I really love it when they are of the creamy variety. You throw some almond or coconut milk in my soup and I’m a happy camper.
Oh, and let’s talk about this roasted garlic really quick. I could eat this smooth buttery deliciousness by itself. Is that gross? Whatever. More for me. But I’m telling you, roast the crap out of some garlic and put it in this soup. It goes so well with the smoky cumin that is running through it, you get that great smoky flavor without any actual heat. And I’ve decided that it is basically roasted garlic’s BFF. You’re going to love it.
I love how versatile this soup is, you can use so many different vegetables if cauliflower isn’t your thang. And you can even get crazy with the spices. Don’t like cumin? Use chili powder, paprika, turmeric, curry, whatever makes your taste buds sing. Get creative in your kitchen, my friends.
Now go curl up on the couch with a big bowl of this soup and a nice hunk of GF bread and call it a night.
Ingredients
- 1 head cauliflower, cut into florets
- ½ large onion, chopped
- 2 cups vegetable broth
- 1 whole head of garlic
- 1-1 ½ cups unsweetened almond milk (or coconut milk)
- 1-2 tbsp extra virgin olive oil
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tsp cumin
- ½ tsp paprika
- optional garnish: cilantro, sprinkle of paprika, drizzle of olive oil
Instructions
- Preheat oven to 400 degrees. Toss together the cauliflower and onion with the oil, salt and pepper. Place on a baking sheet and roast for 25-30 minutes, until the cauliflower is lightly brown and soft. At the same time, you will be roasting the garlic. Cut off the end of the head of garlic, leaving the top of each clove exposed, then drizzle the top with 1-2 tbsp of olive oil. Wrap up the garlic in a foil pocket, sealing all sides. Place the foil right on the oven rack and roast for 25-30 minutes.
- Meanwhile, in a small saucepan, combine the broth and the milk over low heat. Heat up the liquid until it just below a simmer, it should not be boiling.
- When the cauliflower is done, remove it from the oven and carefully transfer it to a blender or food processor.
- Combine the cauliflower, onion, liquid mixture, cumin and paprika in the blender. Then squeeze the garlic out of the skin and add it to the blender as well. Hold a towel over the top of the lid for extra protection from the steam. Blend for about 20 seconds, until it reaches a creamy consistency. Add more liquid to thin it out, if needed.
- Transfer to bowls, serve and enjoy!
Do you roast the garlic at the same time as the cauliflower/onions? The garlic has been left out.
Oh my goodness, thank you for catching that! Yes, the garlic does get roasted at the same time as the cauliflower. Just cut off the end of the head of garlic, wrap it up in a little foil pocket, and roast it in there. I will go fix the recipe now 🙂
I just made this and it is PHENOMENAL! New winter staple in my house for sure!
Thank you for sharing 🙂
Also–the recipe doesn’t note if you add the roasted garlic…so I added about 3-4 of the roasted cloves.
I’m so glad you loved it! It is one of my favorites too! And I am going to make sure I fix that garlic issue in the recipe right now. Thanks for letting me know! 🙂