Spicy Roasted Cauliflower Soup
This soup is naturally creamy and has a hint of heat. It’s just the thing for a chilly and busy weeknight meal.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 1 large head (2 lbs.) cauliflower, cored and chopped into florets
- 1 1⁄2 Tbsp. olive oil, divided
- 1 tsp. kosher salt, divided
- 1 tsp. ground black pepper, divided
- 5 cups vegetable broth
- 2 large red potatoes, peeled and diced
- 1 medium red onion, peeled and chopped
- 1 cup baby spinach
- 1 Tbsp. lemon juice
- 1 tsp. crushed red pepper, divided
- Preheat oven to 400°F.
- Toss cauliflower with 1 tablespoon olive oil, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper on a large rimmed baking sheet. Roast for 20 minutes, turning halfway through. Remove from oven and set aside.
- Combine broth, potatoes, onion, and remaining salt and black pepper in a medium saucepan over medium heat. Bring to a boil, reduce heat to medium low, and simmer about 20 minutes until potatoes are fork tender.
- Reserve 4 or 5 small florets and add remaining cauliflower to the saucepan, along with spinach, lemon juice, and 1⁄2 teaspoon crushed red pepper. Cook until spinach is wilted, about 5 minutes.
- Carefully transfer mixture to a blender or food processor. Pulse until smooth. Chop reserved cauliflower fold into soup. Divide soup between 4 bowls and drizzle with remaining oil and crushed red pepper.