Roasted Cauliflower and Lemon Soup


The new year is coming, and I sense a collective shift along with my own away from all the butter-laden carbohydrates of the holidays and towards a plant-focused way of eating. I’m craving the flavors of leafy greens tossed in vinegar, tart citrus and hot vegetable soups like this one, though the baking won’t ever completely halt in my kitchen. This roasted cauliflower soup combines the deep flavors of oven roasted cauliflower florets and the brightness of a lemon and its zest, no heavy cream to be found, with a few potatoes to help thicken it up and create a substantial soup without imparting any feeling of heaviness. Serve it piping hot with a sprig of thyme alongside a bit of salad or a few hunks of toasted baguette, if you please.


Roasted Cauliflower and Lemon Soup

  • 16 oz cauliflower florets

  • 1 large yellow onion, chopped

  • 3 celery ribs, chopped

  • 4 yukon gold potatoes, peeled

  • 4 to 6 cups chicken or vegetable broth*, depending on desired consistency**

  • 3 tablespoons unsalted butter

  • 1 small lemon, zested and juiced

  • Olive oil

  • Salt and pepper, to taste

  • A few sprigs of thyme and some rosemary too, if you have it on hand.

*The color of the soup may change depending on how colored the broth is. The vegetable broth I use has plenty of carrot, so it creates a yellowish-orange color in this soup, as seen in the photographs. If your soup looks much whiter, it’s because your broth is likely less colored.

**I like to start with four cups of broth, increasing the amount at the very end until it reaches a desirable thickness. This can change depending on how much water your boiled potatoes absorb, and how thick you prefer your soup.

Preheat the oven to 420 degrees. Place the cauliflower florets on a sheet pan, drizzle with olive oil (no salt, as this can prevent browning), and roast for 30 minutes.

While the cauliflower is roasting, bring a small pot of water to a boil and add the gold potatoes. In a large pot, melt the butter then sauté the onion and celery over low heat until soft and translucent. Add fresh thyme and rosemary leaves, amounting to about a tablespoon or so, reserving a few sprigs of thyme for garnishing.

Add 4 cups of the broth and boiled potatoes to the pot, then add the cauliflower once it’s done roasting and quite browned. Blend with an immersion blender (or blend in a towel-covered blender in a few batches, adding back to the pot once it’s done) until very smooth, adding more broth to reach the desired soup thickness. Add the lemon zest and half the juice of the lemon. Taste to see if it can take a bit more tartness, and add the rest of the juice if you find it necessary. Add salt and pepper to taste. Serve piping hot with a sprig of thyme.

SoupAdelle EsborgComment