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Roasted Cauliflower Soup

Yields: 4 to 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Salt Kosher $3.75
Peppercorns, Black, Tellicherry 1 oz bag $1.80
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.55
Vegetables Bouillon Cubes $4.50
Chat Masala 1 oz bag $2.45
Turmeric, Ground 1 oz bag $1.60
Coastal California Fennel Pollen Rub 1 oz bag $2.05
Paprika, California 1 oz bag $1.60

Ingredients:

Directions:

Chop cauliflower into florets and place on a baking sheet. Coat with 1 Tbsp. olive oil, salt, pepper and red pepper flakes. Roast in a 400 degree oven for about 20 min., or until golden brown. Heat remaining oil in a heavy pot over medium heat. Add leeks and potatoes, season generously with salt and pepper and allow vegetables to sweat/soften for at least 10 to 15 min. Add roasted cauliflower and to the pot and allow wine to reduce until it’s almost gone. Add broth and bring to a soft boil. Stir in seasoning option and allow the soup to cook until potatoes are tender. Remove from heat and use blender or immersion blender to puree the soup completely. When blended, add ½ cup heavy cream (if using) and stir to incorporate. Adjust seasoning here if needed.

Serving Suggestions:

Serve with a drizzle of heavy cream or a dollop of sour cream or yogurt and a handful of chopped cilantro or parsley.

Yields:

4 to 6 servings

Thanks to:

Christina Hernandez, www.littleladybigappetite.com
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Roasted Cauliflower Soup

“I am gluten-intolerant and very careful about what I purchase to prepare meals with. Many times, seasonings are loaded with wheat or flours as binding agents. I was thrilled to find your seasonings in all of their natural states.”

-Rebecca I. of San Antonio, TX

Roasted Cauliflower Soup


Yields: 4 to 6 servings

Ingredients:

Directions:

Chop cauliflower into florets and place on a baking sheet. Coat with 1 Tbsp. olive oil, salt, pepper and red pepper flakes. Roast in a 400 degree oven for about 20 min., or until golden brown. Heat remaining oil in a heavy pot over medium heat. Add leeks and potatoes, season generously with salt and pepper and allow vegetables to sweat/soften for at least 10 to 15 min. Add roasted cauliflower and to the pot and allow wine to reduce until it’s almost gone. Add broth and bring to a soft boil. Stir in seasoning option and allow the soup to cook until potatoes are tender. Remove from heat and use blender or immersion blender to puree the soup completely. When blended, add ½ cup heavy cream (if using) and stir to incorporate. Adjust seasoning here if needed.

Serving Suggestions:

Serve with a drizzle of heavy cream or a dollop of sour cream or yogurt and a handful of chopped cilantro or parsley.

Yields:

4 to 6 servings

Thanks to:

Christina Hernandez, www.littleladybigappetite.com
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.