Mediterranean Vegan Cauliflower Soup
This creamy Mediterranean vegan cauliflower soup by Shadi HasanzadeNemati is rich and comforting without using any dairy. Roasted cauliflower, spices, and saffron create a deeply flavorful soup ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1/4 tsp ground saffron
- 1 head cauliflower, cut into bite-sized pieces
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp turmeric
- 1 tsp Aleppo pepper
- 1 tsp cumin
- 4 cups vegetable stock
Instructions
1. Sprinkle the ground saffron over 2 cubes of ice and set it aside to melt to bloom.
2. Preheat the oven to 425°F.
3. Toss the cauliflower with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and black pepper.
4. Arrange the cauliflower florets on a baking sheet in a single layer and roast for 25 minutes, flipping once halfway through.
5. Save a few roasted florets for garnish.
6. Heat the remaining 1 tablespoon of olive oil in a pot or Dutch oven over medium-high heat.
7. Sauté the chopped onion until translucent, about 5 minutes.
8. Add the garlic and reduce heat to medium, cooking for 2 more minutes.
9. Add the roasted cauliflower to the pot along with turmeric, Aleppo pepper, cumin, and the remaining 1/2 teaspoon kosher salt.
10. Pour in the vegetable stock and bring the soup to a simmer.
11. Cover and cook for 15 minutes.
12. Turn off the heat and blend the soup using an immersion blender until smooth and creamy.
13. Turn the heat back on to medium and stir in the bloomed saffron.
14. Cook for 5 more minutes, then serve warm garnished with reserved roasted cauliflower.
Notes
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat in a saucepan over medium heat, stirring occasionally.
To freeze, cool completely and transfer to a freezer-safe container. Freeze for up to 3 months.
Thaw in the refrigerator overnight before reheating.
Do not use frozen cauliflower for this recipe, as it may lead to a bitter taste.
Avoid over-roasting the cauliflower to preserve its natural sweetness.
Nutrition
- Serving Size: 1 bowl
- Calories: 164
- Sugar: 6g
- Sodium: 1866mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://paulakitchen.com/mediterranean-vegan-cauliflower-soup/