CREAMY SOUP RECIPE

Ingredients

• 1 large head Cauliflower (cut into florets)
• 2 tablespoons Olive Oil (for roasting and sautéing)
• 1 teaspoon Salt (plus extra for seasoning)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 medium Yellow Onion (diced)
• 1 teaspoon Turmeric Powder (ground)
• 1 teaspoon Ground Cumin
• 4 cups Vegetable Broth (low‑sodium preferred)
• 1 cup Whole Milk (adds creaminess without heaviness)
• 2 tablespoons Fresh Dill (chopped, for garnish)

Instructions

1. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

2. Season and Roast Cauliflower

   Toss the cauliflower florets with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them in a single layer on a baking sheet and roast for 30 minutes, turning once halfway through, until golden and slightly charred.

   Time: PT30M

   Temperature: 425°F

3. Dice Onion

   While the cauliflower roasts, dice the onion into small pieces.

   Time: PT5M

4. Sauté Onion and Spices

   Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the turmeric and cumin and cook for 1 minute until fragrant.

   Time: PT6M

5. Combine Roasted Cauliflower and Broth

   Add the roasted cauliflower to the pot, pour in the vegetable broth, and bring to a gentle boil. Reduce heat and simmer for 15 minutes so the flavors meld.

   Time: PT15M

6. Blend the Soup

   Using an immersion blender, blend the soup directly in the pot until smooth. (Alternatively, transfer in batches to a countertop blender).

   Time: PT5M

7. Add Milk and Finish

   Stir in the cup of milk and heat gently for 3 minutes, making sure the soup does not boil.

   Time: PT3M

8. Garnish and Serve

   Ladle the soup into bowls, sprinkle chopped fresh dill on top, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

15 g

Fat

7 g

Fiber

5 g