Cauliflower Soup with Caramelized Onions

If you’re craving a creamy yet light soup, you have to try this cauliflower soup. Whether you’re looking for a light and delicious soup to serve as a starter, or new inspiration for Iftar, this soup will be a family favorite.

Let me show you how to make cauliflower soup.

Cauliflower soup recipe

Cauliflower Soup Ingredients

If you’re familiar with Middle Eastern cuisine, you’ll surely know that cauliflower is a popular ingredient in many main dishes and appetizers. Roasted or fried as a starter (with Tahina sauce), as an ingredient to rice dishes (such as Maqlubeh), there are many ways to use cauliflower in Middle Eastern dishes.

Cauliflower soup is a creative way to use this popular vegetable. It makes a great starter for Iftar or any main course meal and can also be enjoyed as a light standalone meal.

Here’s a list of ingredients you need for this soup:

  • Cauliflower: Naturally, cauliflower is the main ingredient to this soup. The freshness of your vegetables greatly affects the taste, so be sure to pick a cauliflower that is fresh.
  • Onion: Yellow, medium-size onion, finely diced.
  • Water: Water is the base of your soup. The amount of water can be adjusted depending on your liking. Using more water will yield a thinner soup, while less water yields a thicker consistency and a more filling soup.
  • Cream: I like to add some cream (or milk) to this soup to add to the taste and creaminess. You can adjust the cream-water ratio to your liking to get an even creamier consistency.
  • Garlic: Garlic adds to the flavor of this soup, but it’s optional. If using, be sure to use garlic cloves (not garlic powder or paste).
  • Butter: I recommend that you use butter for this soup. The taste of butter pairs wonderfully with the soup. If you don’t have butter available, simply use canola oil instead. For this soup, I don’t recommend olive oil, but butter or a vegetable oil which doesn’t have a strong taste.
  • Seasonings: A stock cube (bouillon cube) adds some flavor to your soup. To create a flavorful and aromatic profile, you’ll need the following ground spices (spice powders): cumin, coriander, turmeric, salt, pepper and nutmeg.

Note: Quantities can be found in the recipe card at the end of this recipe and can be adjusted according to the amount of servings you’d like to make.

Cauliflower soup ramadan

How to Make Cauliflower Soup (Step-by-Step)

Ready to get cooking? Let’s get started! You’ll find the detailed step-by-step instructions below. For a shorter version (to print out), simply scroll down to the recipe card.

Step 1: Chop and roast the cauliflower

Start off by preparing the cauliflower. Chop the cauliflower into bite size florets. Arrange the florets on a baking tray (with parchment paper) and roast them in the oven at 200°C (400 F) for about 30-35 minutes until they are fully tender. Roasting the cauliflower (instead of cooking it in water) will add to the taste of the soup.

Step 2: Chop onion and garlic

While the cauliflower is roasting in the oven, it’s time to prepare the vegetables. Peel the onion and finely chop it. Peel the garlic cloves and crush them using a mortar and pestle or finely chop using a knife.

Step 3: Fry garlic and onion

Heat butter in a large saucepan over medium heat. Once the butter has melted, add the garlic and fry for 30 seconds to release the flavor. Then, add the chopped onion and fry on medium heat for about 8-10 minutes until golden-brown and crispy.

Set aside a bit of the fried onions for garnish (optional).

Step 4: Add cauliflower

Once the cauliflower is ready, remove it from the oven. Add the roasted cauliflower to the other ingredients in the saucepan. Stir well to combine with the onions.

Step 5: Add seasonings

Add the seasonings (salt, pepper, coriander, cumin, turmeric and nutmeg) and stir again. Briefly fry over medium heat for about 1-2 minutes to allow the flavors to combine.

Step 6: Add water and cream

Next, we’ll add our liquids. Add hot water to a bowl or pitcher. Dissolve a broth cube (whisk well). Then add to the saucepan. Also add cream (or milk) to the saucepan. Bring the soup to a boil. Cook the soup for about 5 minutes.

The amount of water depends on your liking: more water means a more runny consistency while less water makes for a thicker consistency. Depending on how creamy you’d like your soup to be, you can adjust the water – cream ratio to your liking. The more cream you add, the creamier your soup will be.

Step 7: Blend

Turn off the stove. Use an immersion blender to blend the soup into a smooth consistency. If you don’t have an immersion blender, you could use a smoothie maker instead (leave the soup to cool a bit, and blend in small batches).

Step 8: Garnish and serve

To serve, pour the soup into small bowls. Add some of the fried onions (the ones you set aside for garnish) to each bowl. Garnish with chopped parsley (optionally) and serve with cut up lemon.

Cauliflower soup

How to Serve

Soup makes for a great starter as part of a multi-course meal. To serve as an appetizer, serve it in small bowls and keep the garnish simple. This soup can also be served as a light meal. When serving as a standalone meal, serve with bread. Either American toast bread, French baguette, toasted Middle Eastern flatbread or pita bread are wonderful additions to this soup.

Make Ahead & Storage

Cauliflower soup tastes best warm. It can be perfectly made ahead of time, even a day or two in advance.

Leftovers can be kept in an airtight container in the refrigerator for 3-4 days. The soup is also extremely freezer friendly (leave to cool completely before freezing) and freeze for up to three months.

Mezze for Beginners Welcome2Jordan

Learn Middle Eastern Cooking

Are you a new to Middle Eastern cuisine? Then this Middle Eastern cookbook is what you need! In addition to a varied choice of recipes, the cookbook offers plenty of insights on ingredients, cooking techniques and Middle Eastern food culture.

Cauliflower soup recipe

Cauliflower Soup (with Caramelized Onions)

Kitty Ramasamy
If you’re looking for a creamy yet light soup recipe, you got to try cauliflower soup. Made of roasted cauliflower, this soup is easy and quick to make.
Rate this recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, Soup
Cuisine Mediterranean, Middle Eastern
Servings 4 people
Calories 344 kcal

Ingredients
 

  • 1 cauliflower head medium
  • 1 onion yellow, medium
  • 1 l (4 cups) water
  • 250 ml (1 cup) heavy cream or milk
  • 3 Tbsp butter or canola oil
  • 2 garlic cloves
  • 1 stock cube bouillon cube
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp nutmeg

Instructions
 

  • Start off by preparing the cauliflower. Chop the cauliflower into bite size florets. Arrange on a baking tray and roast in the oven at 200°C (400 F) for about 30-35 minutes until fully tender. Roasting them (instead of cooking in water) will add to the taste of the soup.
  • Meanwhile, peel the onion and finely chop. Peel the garlic cloves and crush (using a mortar and pestle) or finely chop.
  • Heat butter in a large saucepan over medium heat. Once the butter has melted, add the garlic and fry for 30 seconds to release the flavor.
  • Add the chopped onion and fry on medium heat for about 8-10 minutes until golden-brown and crispy (optionally set some aside for garnish).
  • Once the cauliflower is ready, remove it from the oven. Add the roasted cauliflower to the saucepan. Stir to combine with the onions.
  • Add the seasonings (salt, pepper, coriander, cumin, turmeric, nutmeg). Stir again. Briefly fry over medium heat for about 1-2 minutes.
  • Dissolve a broth cube in hot water (from the tap or a kettle). Add to the saucepan. Also add the cream (or milk) to the saucepan. Cook for about 5 minutes.
  • Turn off the heat. Use an immersion blender to blend into a smooth consistency.
  • To serve, pour the soup into small bowls. Add some of the fried onions (the ones you set aside for garnish) to each bowl. Garnish with chopped parsley (optionally) and serve with cut up lemon.

Nutrition

Calories: 344kcalCarbohydrates: 13gProtein: 5gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 94mgSodium: 673mgPotassium: 560mgFiber: 4gSugar: 6gVitamin A: 1192IUVitamin C: 72mgCalcium: 100mgIron: 1mg

Nutrition information is only a rough estimate and may vary depending on factors such as the cooking method, exact weight, type, and brand of ingredients used.

Keyword Cauliflower, Cauliflower Soup
Did you enjoy this recipe?Let me know how it was in the comments below or tag welcome2jordan.blog on Instagram.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating