I love soups, but I prefer to avoid creams and butters in my recipes. That’s why I came up with a delicious, vegan-friendly soup that showcases the flavors of the Eastern Mediterranean. By roasting cauliflower until it’s charred and smoky, then adding a blend of turmeric, sumac, and cumin, I’ve created a creamy and satisfying soup that you won’t want to put down. Give it a try and see for yourself!

Ingredients :

• 2 Medium Heads of Cauliflower divided into equal size florets
• 4 cups of low sodium vegetable broth
• 3 cups of water
• 1 large white onion sliced in long strips
• 3 large cloves of garlic meshed
• 6 TBS olive oil plus some for drizzle the cauliflower for roasting
• 2 TSP ground cumin
• 1 TSP Sumac
• ½ TSP Turmeric
• 1 Large lemon juiced
• 1 cup chopped dill or basil 

Direction

1. Cut head of cauliflower into half, remove the core and divide the florets into similar size. (This will allow the florets to roast at the same time)
2. One large sweet onion sliced into long strips divided into two.
3. In a large baking pan with baking sheet, place the cauliflower, half of the onions, all of the spices and generous amount of salt to taste together. 
4. I usually use plastic gloves while mixing the spices as turmeric really stains)
5. Drizzle generous amount of olive oil and make sure all pieces have the salt, spice and olive oil. 
6. Bake at preheated oven 400F about 40 minutes in total (in half way roasting, make sure the florets are turned to allow all sides to be golden brown)
7. In a heavy bottom large pan, add olive oil, garlic, half of the onions and some salt to taste. 
8. Add the roasted cauliflowers and onions, allowing to immerse in sauteed garlic and onions. 
9. Add the vegetable broth and water, give it a good stir, close the lid and let it cook for about 15 minutes in medium heat. 
10. Turn off heat. Take out one cup of cauliflower a side and pure the rest in a blender. 
11. Transfer the creamed soup in a beautiful soup bowl and add the whole pieces of cauliflower into the creamed soup.