Tue. May 28th, 2024

Cauliflower Soup


  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets
  • 1 medium size potato (diced)
  • 1 medium onion (chopped)
  • 2 roasted red peppers (diced)
  • ½ Tsp turmeric
  • 1 Tbsp Sumac
  • 1 Tbsp Cumin
  • 1 Tbsp Paprika
  • 2 cups Almond milk
  • 2 cloves garlic, pressed or minced
  • 4 cups (32 ounces) vegetable broth
  • 2 fresh lemon juice, or more if needed
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cups Almond milk
  • Salt to taste
  • For garnish: 2 tablespoons finely chopped fresh parsley


Preheat the oven to 375 degrees, (If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup) on the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

Once the cauliflower is almost done, in a soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt, Cook, stirring occasionally, until the onion is softened and turning translucent, add the diced potatoes and cook for another 5 to 7 minutes, add the chopped roasted peppers, Turmeric, Sumac, Cumin, Paprika, garlic, salt and toss, now add vegetable broth, lemon juice, Almond milk and cook, stirring constantly, until fragrant, about 5 minutes, and simmer for additional 10 minutes.

Transfer the cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally.