Pink Roasted Garlic Cauliflower Soup
By Nmami Agarwal 23-Feb 2021 Reading Time: 5 Mins
The Pink Roasted Garlic Cauliflower Soup is a velvety and nourishing soup that beautifully balances the earthy flavors of roasted cauliflower and garlic with aromatic spices. The roasted cauliflower gives the soup a slightly smoky and caramelized flavor, while the garlic adds depth and richness. The potatoes create a creamy texture, and the subtle acidity from the lemon juice and apple cider vinegar brightens the soup. This soup is visually striking with its vibrant pink hue, thanks to the roasted vegetables and the light touch of tomatoes. It’s perfect as a comforting starter or a light meal, offering a satisfying blend of flavors and textures.
For a Serving Size of Two:
Ingredients:
- 300 grams cauliflower florets
- 4 cloves garlic peeled
- 1 tablespoon olive oil
- 150 grams diced onions
- 150 grams peeled and diced potato
- 150 grams chopped tomato
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 500 ml vegetable broth or water
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon lemon juice
- Salt, to taste
- Fresh parsley or basil, chopped (for garnish)
Procedure:
- Preheat the oven to 200°C (392°F). Spread the cauliflower florets and garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat. Roast in the oven for 20-25 minutes, or until the cauliflower is tender and golden brown. Remove from the oven and set aside.
- In a large pot, heat a little olive oil over medium heat. Add the diced onions and sauté for 5-6 minutes until they become soft and translucent.
- Add the diced potato and chopped tomato to the pot. Stir in the ground cumin, smoked paprika, black pepper, and thyme. Cook for about 5 minutes until the vegetables start to soften.
- Pour in the vegetable broth (or water) and bring the mixture to a boil. Once boiling, lower the heat and simmer for 10-15 minutes, until the potato is fully cooked and tender.
- Add the roasted cauliflower and garlic to the pot. Use an immersion blender to blend the soup until smooth and creamy. You can adjust the consistency by adding more broth if you prefer a thinner soup.
- Stir in the apple cider vinegar and lemon juice. Taste and adjust the seasoning with salt as needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley or basil.
Nutritional Benefits:
- Calories: 488 kcal
- Protein: 30.7 g
- Carbohydrates: 3.3 g
- Fat: 39.3 g