4cupsvegetable brothfor 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.