Citrus-Spiced Roasted Cauliflower Soup
Equipment
- baking sheet
- Blender or hand blender
Ingredients
- 2 cauliflower heads chopped
- 2 onions quartered
- 3 cloves garlic
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- 4 tbsp olive oil
- 4 cups vegetable broth for vegetarian version or chicken broth
- Zest of one orange
- Juice of 1/4 orange
Instructions
- Preheat oven to 450°F (230°C).
- In a large bowl, toss together cauliflower, onions, garlic, turmeric, paprika, cumin, salt, pepper, and olive oil until evenly coated.
- Spread the seasoned vegetables onto a baking sheet and roast for 25-30 minutes, or until golden brown.
- In a large saucepan, bring the broth to a boil.
- Add the roasted vegetables and reduce heat to simmer for 5-10 minutes.
- Stir in the orange zest and juice.
- Using a blender or hand blender, puree the soup until smooth.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with additional orange zest if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vibrant soup with a light-bodied white wine such as Chardonnay or Viognier. Their fruity notes will complement the citrus flavors while balancing the warmth of the spices.Nutritional Information
Calories: 180 kcal | Carbohydrates: 16 g | Protein: 4 g | Fat: 12 g | Fiber: 5 g | Sugar: 6 g