33+ Delicious Roasted Cauliflower Soup Recipes to Try Today

Roasted cauliflower is one of those vegetables that seems to elevate any dish it’s added to.

Its sweet, nutty flavor intensifies when roasted, making it the perfect base for a wide variety of soups.

Whether you prefer a creamy, hearty bowl or something with a little more spice, roasted cauliflower soups are an ideal option for nourishing meals during the colder months or as a light starter to any gathering.

In this blog post, we’re sharing over 33 roasted cauliflower soup recipes, from comforting classics to adventurous variations.

Each recipe features the star ingredient—roasted cauliflower—complemented with different herbs, spices, and other ingredients to create soups that are flavorful, satisfying, and packed with nutrients.

Whether you’re new to cooking or an experienced chef, there’s a recipe here to inspire you.

33+ Delicious Roasted Cauliflower Soup Recipes to Try Today

There’s no shortage of ways to enjoy roasted cauliflower in a soup, and with these 33+ recipes, you’ll have endless inspiration for your next meal.

Whether you’re in the mood for something light and refreshing or creamy and indulgent, roasted cauliflower can adapt to suit your tastes.

hese soups are not only delicious but also packed with vitamins and minerals, making them perfect for anyone looking to eat more wholesome, plant-based meals.

So, next time you’re craving a hearty soup, look no further than the humble cauliflower.

With the added depth and flavor from roasting, it becomes the perfect base for a variety of soup recipes that are sure to please the whole family.

Happy cooking and enjoy the delicious flavors that roasted cauliflower brings to your table!

Roasted Cauliflower and Garlic Soup

This Roasted Cauliflower and Garlic Soup is a creamy, comforting dish with a rich, nutty flavor. Roasting the cauliflower and garlic before blending them into a velvety soup brings out their natural sweetness and depth of flavor. Ideal for chilly evenings, this vegan and gluten-free soup is perfect as a light dinner or a starter for your next meal.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 1 whole head of garlic, unpeeled
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk (or any milk of choice)
• 1 tablespoon fresh thyme (optional)
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and whole garlic head with olive oil, salt, and pepper. Place them on a baking sheet in a single layer.
3. Roast for 25-30 minutes, or until the cauliflower is golden and tender, and the garlic is soft.
4. While the cauliflower and garlic are roasting, heat a large pot over medium heat and sauté the chopped onion until translucent (about 5 minutes).
5. Once the cauliflower and garlic are done, squeeze the roasted garlic cloves out of their skins and add them to the pot with the onion.
6. Add the roasted cauliflower, vegetable broth, and fresh thyme to the pot, and bring to a simmer. Let it cook for 10 minutes.
7. Using an immersion blender (or a regular blender), blend the soup until smooth and creamy.
8. Stir in the coconut milk and lemon juice. Adjust seasoning with salt and pepper.
9. Serve hot, garnished with fresh thyme or a drizzle of extra coconut milk.

This Roasted Cauliflower and Garlic Soup is a delicious and heartwarming dish that’s as nourishing as it is flavorful. The caramelization of the cauliflower and garlic during roasting brings out their natural sweetness, while the coconut milk adds a creamy texture without overpowering the delicate flavors. Perfect for vegans, vegetarians, and anyone looking for a lighter, yet satisfying, meal, this soup is sure to be a new favorite.

Roasted Cauliflower and Potato Soup

This Roasted Cauliflower and Potato Soup is the perfect balance of hearty and comforting. Roasting the cauliflower and potatoes gives the soup a rich, earthy flavor, while the smooth texture of the blended vegetables makes every spoonful velvety and satisfying. With a hint of creaminess from the milk and a dash of spices, this is a comforting winter warmer.

Ingredients:

• 1 medium cauliflower, broken into florets
• 2 large potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup milk (or cream for extra richness)
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and diced potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden and tender.
3. While the vegetables roast, heat a large pot over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
4. Add the minced garlic, cumin, and smoked paprika to the pot and cook for another minute, stirring frequently.
5. Once the cauliflower and potatoes are roasted, add them to the pot with the sautéed onion and garlic.
6. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 10-15 minutes to meld the flavors.
7. Use an immersion blender or transfer the soup in batches to a regular blender, and blend until smooth and creamy.
8. Stir in the milk and season with additional salt and pepper if needed.
9. Serve hot, garnished with fresh parsley.

This Roasted Cauliflower and Potato Soup delivers comfort in a bowl with every spoonful. The roasted cauliflower and potatoes provide a depth of flavor that pairs beautifully with the creamy texture of the soup. The combination of cumin and smoked paprika adds a warm, aromatic note, making this soup a perfect choice for a cozy dinner on a cold evening. Garnish with fresh parsley for a pop of color and flavor, and you’ll have a dish that’s both satisfying and nourishing.

Spicy Roasted Cauliflower Soup with Coconut and Lime

For a flavorful twist on traditional roasted cauliflower soup, this Spicy Roasted Cauliflower Soup with Coconut and Lime offers a balance of heat, sweetness, and zest. The roasted cauliflower blends beautifully with the creamy coconut milk, while the addition of lime and chili flakes gives the soup a refreshing kick. Perfect for those who love a little spice in their dishes, this soup is both bold and comforting.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1-2 teaspoons chili flakes (adjust to taste)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice and zest of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes until golden and tender.
3. In a large pot, sauté the chopped onion over medium heat for 5 minutes, or until soft.
4. Add the minced garlic, grated ginger, and chili flakes to the pot and cook for 1-2 minutes, stirring frequently.
5. Add the roasted cauliflower to the pot along with the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes.
6. Using an immersion blender or regular blender, blend the soup until smooth and creamy.
7. Stir in the coconut milk, lime juice, and zest. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh cilantro.

his Spicy Roasted Cauliflower Soup with Coconut and Lime is an exciting and vibrant twist on a classic dish. The creamy coconut milk adds richness while the lime brings a zesty freshness that cuts through the heat from the chili flakes. The ginger and roasted cauliflower provide layers of flavor, making this soup perfect for those who enjoy a bit of spice with their comfort food. It’s a warm, satisfying dish that’s sure to spice up your winter meals.

Roasted Cauliflower and Leek Soup

This Roasted Cauliflower and Leek Soup is a deliciously creamy, mild soup with a touch of sweetness from the roasted cauliflower and a savory depth from the leeks. The combination of roasted vegetables creates a complex flavor profile, while the creamy texture makes this soup incredibly comforting. Perfect for a cozy dinner or as a starter, it’s a sophisticated yet simple dish.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 medium leeks, cleaned and sliced (white and light green parts only)
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 small potato, peeled and diced (for extra creaminess)
• 3 cloves garlic, minced
• 1/2 teaspoon thyme leaves
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for richness)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until golden and tender.
3. While the cauliflower roasts, heat a large pot over medium heat and sauté the leeks and garlic in a little olive oil for about 5-7 minutes until softened.
4. Add the diced potato, thyme, and vegetable broth to the pot. Bring to a simmer and cook for about 10 minutes until the potatoes are tender.
5. Once the cauliflower is done roasting, add it to the pot with the leeks and potatoes. Let the soup simmer for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth, or transfer the mixture in batches to a blender.
7. Stir in the cream if using, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme or a drizzle of cream.

This Roasted Cauliflower and Leek Soup is the perfect way to enjoy the delicate sweetness of roasted cauliflower paired with the mild, oniony flavor of leeks. The potato adds extra creaminess, while the thyme infuses a subtle, earthy note. Whether served as a starter or a main, this soup is both elegant and hearty, providing a satisfying meal that’s sure to warm you from the inside out.

Roasted Cauliflower and White Bean Soup

This Roasted Cauliflower and White Bean Soup is a protein-packed, creamy soup that combines the rich flavor of roasted cauliflower with the smoothness of white beans. The beans add a hearty texture, making this a filling soup that can stand alone as a meal. The addition of rosemary and a splash of lemon juice balances the richness, offering a savory yet refreshing flavor profile.

Ingredients:

• 1 medium cauliflower, broken into florets
• 1 tablespoon olive oil
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 25-30 minutes, or until golden and tender.
3. While the cauliflower is roasting, heat a large pot over medium heat and sauté the chopped onion for about 5 minutes until soft.
4. Add the minced garlic and rosemary, and cook for another minute.
5. Once the cauliflower is roasted, add it to the pot with the sautéed onion and garlic. Stir in the vegetable broth and bring to a simmer.
6. Add the white beans to the pot and cook for an additional 5 minutes to warm through.
7. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches.
8. Stir in the lemon juice and adjust seasoning with salt and pepper.
9. Serve hot, garnished with fresh parsley.

This Roasted Cauliflower and White Bean Soup is an ideal choice for anyone looking for a comforting, nutritious meal. The roasted cauliflower adds a depth of flavor, while the white beans contribute a creamy, hearty texture. The rosemary offers a touch of earthy flavor, and the lemon juice adds a fresh, tangy finish. This soup is both filling and satisfying, making it a perfect meal for any day of the week.

Roasted Cauliflower and Carrot Soup

This Roasted Cauliflower and Carrot Soup is a sweet and savory dish that combines the natural sweetness of roasted carrots with the nutty depth of roasted cauliflower. The caramelization of the vegetables during roasting enhances their flavors, creating a rich, flavorful base for the soup. Perfect for those who love a light, yet satisfying soup with a subtle sweetness.

Ingredients:

• 1 large cauliflower, cut into florets
• 3 medium carrots, peeled and chopped
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk (or milk of choice)
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chopped carrots with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until golden and tender.
3. While the vegetables are roasting, heat a large pot over medium heat and sauté the onion until softened, about 5 minutes.
4. Add the roasted cauliflower and carrots to the pot, along with the vegetable broth and ground ginger. Bring to a simmer and cook for 10 minutes to blend the flavors.
5. Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender in batches.
6. Stir in the almond milk, and season with additional salt and pepper if needed.
7. Serve hot, garnished with fresh parsley or cilantro.

This Roasted Cauliflower and Carrot Soup is a delicious and naturally sweet dish with earthy roasted flavors and a creamy, smooth texture. The carrots bring a subtle sweetness that pairs perfectly with the nutty cauliflower, while the ground ginger adds a warm, aromatic note. This soup is simple, yet flavorful, making it the perfect choice for a light but satisfying meal. Serve it as a starter or enjoy it as a main with a slice of crusty bread.

Roasted Cauliflower and Mushroom Soup

This Roasted Cauliflower and Mushroom Soup brings together the earthy flavors of roasted cauliflower and umami-packed mushrooms for a rich, satisfying soup. Roasting the cauliflower enhances its sweetness, while the mushrooms add depth and a savory kick. Blended into a creamy base, this soup is perfect for those looking for a flavorful, filling option that’s both comforting and nutritious.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 cups mushrooms (cremini, button, or a mix), sliced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional for added richness)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and sliced mushrooms with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until golden and tender.
3. In a large pot, heat a bit of olive oil and sauté the chopped onion over medium heat for 5-7 minutes until softened.
4. Add the minced garlic and thyme to the pot and cook for another minute, stirring frequently.
5. Once the cauliflower and mushrooms are roasted, add them to the pot with the sautéed onions and garlic. Stir to combine.
6. Add the vegetable broth and bring to a simmer for 10 minutes.
7. Use an immersion blender or a regular blender to blend the soup until smooth and creamy.
8. Stir in the heavy cream, if using, and adjust seasoning with salt and pepper.
9. Serve hot, garnished with fresh parsley.

This Roasted Cauliflower and Mushroom Soup is a heartwarming, earthy dish that’s perfect for a cozy meal. The roasted cauliflower brings out a natural sweetness, while the mushrooms provide a savory, umami-rich depth. The creamy texture makes the soup rich and satisfying, while the thyme and garlic infuse it with aromatic flavors. Whether served as a starter or a main, this soup is sure to impress with its balance of flavors and comforting texture.

Roasted Cauliflower and Apple Soup

The combination of roasted cauliflower and apples creates a beautifully balanced soup, with the savory cauliflower perfectly complemented by the sweet, slightly tart apples. The roasting process deepens the flavor of the cauliflower, while the apples add a light, fruity freshness. This soup is a unique and delicious option for fall and winter, with a silky texture and a burst of warmth and sweetness.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium apples, peeled, cored, and chopped (Granny Smith or Gala work well)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup cream or coconut milk (optional for extra richness)
• Fresh sage leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chopped apples with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until the cauliflower is golden and the apples are tender.
3. In a large pot, heat olive oil and sauté the chopped onion over medium heat for 5-7 minutes, or until softened.
4. Add the minced garlic, ground cinnamon, and nutmeg to the pot and cook for another minute, stirring frequently.
5. Once the cauliflower and apples are roasted, add them to the pot with the onions and garlic. Stir in the vegetable broth, and bring to a simmer. Let it cook for about 10 minutes.
6. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
7. Stir in the cream or coconut milk for added richness, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh sage leaves for a fragrant touch.

This Roasted Cauliflower and Apple Soup offers a wonderful combination of sweet and savory flavors. The roasted cauliflower provides a rich, earthy base, while the apples introduce a gentle sweetness and tang. Cinnamon and nutmeg add warmth and depth, making this soup perfect for fall and winter meals. It’s a comforting, velvety dish that’s not only delicious but also visually stunning when served with a sage garnish.

Roasted Cauliflower and Tomato Soup

This Roasted Cauliflower and Tomato Soup is a bold and flavorful twist on the classic tomato soup. Roasting the cauliflower enhances its natural sweetness, which blends beautifully with the tangy richness of roasted tomatoes. This soup is easy to prepare, yet packed with flavor, making it the perfect comforting meal for any time of the year.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 medium tomatoes, quartered
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional for heat)
• 1/2 cup cream or coconut milk (optional for creaminess)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and quartered tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and soft.
3. While the vegetables are roasting, heat olive oil in a large pot over medium heat and sauté the chopped onion for 5 minutes, or until softened.
4. Add the minced garlic to the pot and sauté for another minute, until fragrant.
5. Once the cauliflower and tomatoes are roasted, add them to the pot with the sautéed onion and garlic. Stir in the vegetable broth, dried basil, paprika, and red pepper flakes (if using). Bring the soup to a simmer and cook for 10 minutes.
6. Use an immersion blender or transfer the soup in batches to a blender and blend until smooth.
7. Stir in the cream or coconut milk, if using, and season with additional salt and pepper to taste.
8. Serve hot, garnished with fresh basil leaves.

This Roasted Cauliflower and Tomato Soup combines the sweetness of roasted cauliflower with the tanginess of tomatoes, creating a perfectly balanced and flavorful dish. The roasted vegetables develop a deep, rich flavor that pairs wonderfully with the creamy texture of the soup. A hint of basil and paprika adds aromatic depth, making this soup a comforting choice for any occasion. It’s an ideal option for pairing with a grilled cheese sandwich or crusty bread for a classic, satisfying meal.

Roasted Cauliflower and Sweet Potato Soup

This Roasted Cauliflower and Sweet Potato Soup combines the natural sweetness of roasted sweet potatoes with the nutty richness of cauliflower. The caramelization from roasting deepens the flavors, creating a smooth, creamy soup with a subtle sweetness. With the addition of ginger and a touch of cinnamon, this soup is a perfect balance of comforting and vibrant flavors, making it an excellent choice for colder months.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and chopped
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional for creaminess)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chopped sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes, or until golden and tender.
3. While the vegetables are roasting, heat olive oil in a large pot over medium heat and sauté the chopped onion for about 5 minutes until softened.
4. Add the minced garlic, ground ginger, and cinnamon to the pot, and cook for another minute, stirring frequently.
5. Once the cauliflower and sweet potatoes are roasted, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
6. Use an immersion blender or transfer the mixture in batches to a blender, and blend until smooth.
7. Stir in the coconut milk for added richness, and adjust the seasoning with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This Roasted Cauliflower and Sweet Potato Soup is a wonderful combination of sweet and savory flavors. The roasted sweet potatoes bring a rich sweetness, while the cauliflower adds a nutty, creamy base. The warming spices like cinnamon and ginger bring a subtle heat that elevates the flavors, making this soup the perfect choice for a cozy meal on a cool day. Serve it with a slice of crusty bread for a satisfying and nourishing meal.

Spicy Roasted Cauliflower and Red Pepper Soup

This Spicy Roasted Cauliflower and Red Pepper Soup is a flavorful, zesty twist on traditional cauliflower soup. Roasting the cauliflower and red peppers caramelizes the natural sugars, bringing out their sweetness and deepening the overall flavor. The addition of smoked paprika, chili flakes, and a squeeze of lime adds an exciting, spicy kick, making it perfect for those who enjoy bold, vibrant flavors.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 red bell peppers, seeded and chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (adjust to taste)
• 4 cups vegetable broth
• 1 tablespoon lime juice
• 1/2 cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and red bell peppers with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and tender.
3. While the vegetables are roasting, heat olive oil in a large pot over medium heat and sauté the chopped onion for about 5 minutes until softened.
4. Add the minced garlic, smoked paprika, and chili flakes to the pot, cooking for another minute, until fragrant.
5. Once the cauliflower and red peppers are roasted, add them to the pot with the sautéed onions and garlic. Stir in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
6. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
7. Stir in the lime juice and coconut milk, if using, and adjust seasoning with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This Spicy Roasted Cauliflower and Red Pepper Soup is a bold, flavorful soup that packs a punch. The natural sweetness of the roasted cauliflower and peppers contrasts beautifully with the smoky paprika and spicy kick from the chili flakes. The creamy coconut milk adds richness without overpowering the bright, zesty flavor from the lime. This soup is perfect for anyone looking to add a little heat and excitement to their meal while still enjoying the comforting flavors of roasted vegetables.

Roasted Cauliflower and Spinach Soup

This Roasted Cauliflower and Spinach Soup is a light yet nourishing option, perfect for those looking for a healthy and flavorful meal. The roasted cauliflower provides a rich, nutty flavor, while the spinach adds a touch of freshness and vibrant color. Blended together with vegetable broth, this soup is silky smooth and packed with nutrients, making it an ideal lunch or light dinner.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups fresh spinach leaves
• 1/4 teaspoon nutmeg
• 1/2 cup Greek yogurt or coconut yogurt (optional for creaminess)
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until golden and tender.
3. While the cauliflower is roasting, heat olive oil in a large pot over medium heat and sauté the chopped onion for about 5 minutes until softened.
4. Add the minced garlic and cook for another minute, stirring frequently.
5. Once the cauliflower is roasted, add it to the pot with the sautéed onions and garlic. Stir in the vegetable broth and bring to a simmer. Let it cook for 10 minutes.
6. Add the fresh spinach leaves to the pot and cook for another 2-3 minutes, just until the spinach wilts.
7. Use an immersion blender or transfer the soup in batches to a blender and blend until smooth.
8. Stir in the Greek yogurt or coconut yogurt, if using, for added creaminess. Season with nutmeg, salt, and pepper to taste.
9. Serve hot, garnished with fresh parsley or basil.

This Roasted Cauliflower and Spinach Soup is a light yet satisfying dish that offers a great balance of flavors. The roasted cauliflower adds a lovely nutty depth, while the spinach infuses the soup with a burst of color and freshness. The addition of Greek yogurt or coconut yogurt adds creaminess without overwhelming the dish. It’s a perfect meal for those who want a nutritious, light, yet hearty option to enjoy at any time of the day.

Roasted Cauliflower and Cumin Soup

This Roasted Cauliflower and Cumin Soup brings together the earthy flavors of roasted cauliflower with the warm, aromatic spices of cumin. Roasting the cauliflower brings out its natural sweetness, while cumin adds a smoky depth and a subtle heat. This soup is not only flavorful but also rich in nutrients, offering a satisfying and comforting meal that’s perfect for chilly days.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1/2 teaspoon turmeric
• 1/2 cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 25-30 minutes, or until the cauliflower is golden and tender.
3. While the cauliflower roasts, heat olive oil in a large pot over medium heat and sauté the chopped onion for 5-7 minutes, until softened.
4. Add the minced garlic, ground cumin, and turmeric to the pot, and cook for another minute, stirring frequently.
5. Once the cauliflower is roasted, add it to the pot with the sautéed onions and garlic. Stir in the vegetable broth and bring to a simmer. Let it cook for 10 minutes.
6. Use an immersion blender or transfer the mixture in batches to a blender and blend until smooth.
7. Stir in the coconut milk, if using, and season with additional salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This Roasted Cauliflower and Cumin Soup offers a delightful combination of savory, smoky, and sweet flavors. The roasted cauliflower’s natural sweetness pairs beautifully with the earthy cumin and warm turmeric. The coconut milk adds a silky texture, making this soup feel rich and satisfying without being heavy. This simple, yet flavorful soup is perfect for a comforting meal on a cold day or as a light starter to a dinner gathering.

Roasted Cauliflower and Caramelized Onion Soup

This Roasted Cauliflower and Caramelized Onion Soup is a rich, savory dish with deep flavors from the caramelized onions and the sweetness of roasted cauliflower. The slow-cooked onions add a natural sweetness and depth, balancing the slightly nutty flavor of the roasted cauliflower. The result is a creamy, velvety soup that’s perfect for a satisfying lunch or dinner.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon thyme
• 1/2 cup heavy cream (optional for richness)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, or until golden and tender.
3. While the cauliflower roasts, heat olive oil in a large pot over medium heat and sauté the sliced onions for 15-20 minutes, stirring occasionally, until they become caramelized and soft.
4. Add the minced garlic and thyme to the pot and cook for another minute, until fragrant.
5. Once the cauliflower is roasted, add it to the pot with the caramelized onions and garlic. Stir in the vegetable broth and bring to a simmer. Let it cook for 10 minutes.
6. Use an immersion blender or transfer the mixture to a blender and blend until smooth and creamy.
7. Stir in the heavy cream, if using, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme.

This Roasted Cauliflower and Caramelized Onion Soup is a perfect combination of sweet and savory flavors. The roasted cauliflower provides a rich, nutty flavor, while the caramelized onions add a deep sweetness that balances the dish perfectly. The creamy texture makes this soup incredibly comforting, while the thyme gives it an earthy, aromatic finish. This soup is a great choice for anyone seeking a warm, satisfying meal full of depth and flavor.

Roasted Cauliflower and Chickpea Soup

This Roasted Cauliflower and Chickpea Soup is a hearty and nutritious meal, combining the roasted cauliflower’s rich flavor with the protein-packed chickpeas for a filling and satisfying soup. Roasting the cauliflower intensifies its flavor, while the chickpeas add texture and a slight nutty taste. This is a simple yet comforting dish that is both healthy and satisfying, making it an excellent option for a light dinner or lunch.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until the cauliflower is golden and tender.
3. While the cauliflower and chickpeas roast, heat olive oil in a large pot over medium heat and sauté the chopped onion for 5-7 minutes until softened.
4. Add the minced garlic, ground cumin, and smoked paprika to the pot and cook for another minute, stirring frequently.
5. Once the cauliflower and chickpeas are roasted, add them to the pot with the sautéed onions and garlic. Stir in the vegetable broth and bring to a simmer. Let it cook for 10 minutes.
6. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
7. Serve hot, garnished with fresh parsley.

This Roasted Cauliflower and Chickpea Soup is a simple, yet satisfying dish that provides a perfect balance of textures and flavors. The roasted cauliflower brings a sweet, nutty flavor, while the chickpeas offer a hearty, protein-packed addition. The cumin and smoked paprika add warmth and depth, making this soup a filling and delicious meal. This soup is perfect for those looking for a nutritious and comforting dish that’s easy to prepare and packed with flavor.

Note: More recipes are coming soon