Mediterranean Roasted Cauliflower Potato Soup (Crème de chou-fleur et pommes de terre) – a delicious and quick dinner recipe with Mediterranean spices, roasted garlic and potatoes. Healthy cauliflower and potato soup that is creamy and bold in flavors. Vegetarian. Kid-friendly.
Today we’re whipping up a lovely, easy Mediterranean-style cauliflower soup with potatoes and loads of spices. Now, cauliflower soup—much like my Mediterranean roasted tomato soup—might not be everyone’s cup of tea. But there’s one particular someone in our house who absolutely loves this beautiful vegetable, no matter how it’s served. So, it’s become a regular thing for us to have French-style cauliflower soup or potato soup for dinner.
Behind the Bites
Cauliflower became increasingly popular in France during the 18th century, particularly in the royal courts and among the aristocracy. It was introduced from Italy and embraced by French chefs for its versatility and ability to be used in a variety of refined dishes.
Cauliflower appeared in recipes such as gratin and soups, and was frequently served as an accompaniment to meats. It gained prominence due to its mild flavor and adaptability to the French preference for delicate, elegant cuisine. By the late 18th century, it was a well-established vegetable in French gastronomy.
INGREDIENTS & Substitutions
- Fresh cauliflower – choose fresh small-sized florets for best results
- Potatoes, cut in cubes – I prefer red-skinned or old potatoes varieties
- Garlic bulb, cut top off – roasted with the rest of the vegetables. Or use garlic powder instead
- Olive oil, extra virgin – used for vegetables, garlic and onions
- Onion, minced – shallots, red onions and white onions are great
- Water – for soup, or use broth
- Butter, add before blending – for extra creaminess and good taste
- Seasoning – sweet paprika, turmeric, cumin powder, fresh parsley, sea salt and black pepper to taste
How to make Cauliflower and Potato Soup?
1st: Season cauliflower and potatoes with spices. Roast cauliflower florets and potato cubes alongside garlic.
2nd: In the meantime, sauté onions on the stove top. Mix with the roasted vegetables, pour in water and bring to a boil. Let simmer until cooked.
3rd: Remove from stove top, add butter, fresh parsley and season with salt and pepper. Blend until smooth and creamy. Serve immediately.
Best TIPS:
Roast cauliflower with herbs and olive oil. It might seem like a daunting task, but roasting cauliflower creates depth and creaminess that otherwise gets away. If you so wish, roast cauliflower in advance, then when preserve in air-tight container and cook later. That way you will have freshly cooked meal for dinner (for 15 minutes).
Add sour cream (or substitute butter / coconut milk for Vegan Cauliflower soup) – adding sour cream (or some butter) multiplies richness of soup and creates extra depth.
Blend until completely smooth. It’s best to blend in stand blender rather than hand blender, otherwise soup might not get much creamier and lumps might be visible too.
Roast cauliflower on ventilation (in the oven or use air fryer) – circulating hot air contributes to cauliflower being completely roasted on each side. If you roast in the oven, place cauliflower onto preheated baking pan, covered with baking foil to get the down – facing side roasted as well.
CAN YOU ROAST CAULIFLOWER IN AN AIR FRYER?
Air frying cauliflower is easy – simply cut cauliflower florets in two, then coat with the oil-seasoning mix and place in air fryer basket on 180C/350F for about 10-15 minutes. It’s recommended to place only one layer at a time and toss the basket every 5 minutes for optimum results.
WHAT TO SERVE with this Mediterranean Cauliflower Soup?
One can serve pretty much everything with this soup, as it is creamy, rich and satisfying. Here are a few suggestions:
Mediterranean Roasted Cauliflower Soup
Equipment
- 1 baking tray and baking paper
- 1 soup pan with lid
Ingredients
- 1 kg cauliflower florets, small
- 2 large (red) potatoes, cut in cubes
- 1 large garlic bulb, cut top off
- 4 tbsp. olive oil, extra virgin
- 1 large onion, minced
- 1,5 liters water
- 2 tbsp. butter, add before blending
Seasoning
- 1 tbsp. sweet paprika
- 1 tbsp. turmeric
- 1 tsp. cumin powder, leveled
- 2 tbsp. fresh parsley, minced
- sea salt and black pepper to taste
Instructions
- First, cut washed cauliflower into small florets. Peel skin off potatoes and cut into small cubes. Place all into large mixing bowl.
- Then, sprinkle with sweet paprika, cumin powder, and turmeric. Add 2 tbsp. of olive oil and mix well to combine.
- Next, place onto baking tray and distribute evenly. Cut the top off the garlic bulb, sprinkle with 1 tbsp. olive oil and place alongside vegetables. Roast in preheated oven (180C/360F) for about 20 minutes, or until golden.
- In the meantime, mince onion and sauté in 1 tbsp. olive oil on the stove top. Once cauliflower and potatoes roast, add them to the pot.
- Then, squeeze in the roasted garlic as well. Add water and bring to a boil on the stove top. Let simmer until fully cooked (around 10-15 minutes).
- Finally, remove from stove top and immediately add butter – let it melt completely. Season with fresh parsley, sea salt and black pepper. Let cool slightly and blend until smooth. Serve.
