Creamy Roasted Cauliflower, Pea and Mint Soup with Lemon Ricotta and Crunchy Almonds
An original, elegant soup built on roasted cauliflower, peas, and sweet onion, blended until silky and finished with lemon ricotta, toasted almonds, and fresh mint. Comforting yet bright, ideal for a light lunch or a special dinner.
Ingredients
- 700 g cauliflower (en floretes)
- 250 g green peas (fresh or congelados)
- 180 g yellow onion (sliced)
- 15 g garlic (pelado)
- 45 ml olive oil (divided)
- 900 ml vegetable broth (low sodium if possible)
- 120 g ricotta (for the acabado)
- 1 unit lemon (zest fina and 2 tbsp/2 tbsp of zumo)
- 35 g sliced almonds (for tostar)
- 12 g fresh mint (leaves sueltas, more extra for servir)
- 2 g ground cumin
- 1 g black pepper (or to taste)
- 6 g salt (or to taste)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower, onion, and garlic on a large sheet pan. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and the black pepper.
- 2
2. Roast the vegetables for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the cauliflower is browned at the edges and the onion is tender.
- 3
3. While the vegetables roast, toast the sliced almonds in a dry skillet over medium heat for 2 to 4 minutes, stirring often, until golden. Remove and set aside.
- 4
4. In a small bowl, mix the ricotta with the lemon zest, 1 tablespoon lemon juice, 1 teaspoon olive oil, and a pinch of salt until smooth. Set aside.
- 5
5. Transfer the roasted cauliflower, onion, and garlic to a pot. Add the vegetable broth, peas, ground cumin, and fresh mint. Bring to a gentle boil and cook over medium heat for 8 minutes.
- 6
6. Blend the soup until very smooth. Add the remaining tablespoon of lemon juice and taste for salt. If you want a lighter texture, add up to 120 ml / 1/2 cup water and blend briefly again.
- 7
7. Serve the soup hot in bowls. Top each portion with spoonfuls of lemon ricotta, toasted almonds, a few extra mint leaves, and a drizzle of the remaining olive oil.
- 8
8. If reheating, warm it over low heat until hot, without letting it boil aggressively, to preserve the creamy texture of the ricotta.
Chef tips
For an extra silky texture, blend the soup for at least 1 full minute and strain it through a fine sieve if you want a more refined finish. Roast the cauliflower well to deepen the flavor.
Substitutions
You can swap the ricotta for soft cream cheese or a plant-based alternative if you want a dairy-free version. The almonds can be replaced with toasted sunflower seeds if you need to avoid tree nuts. Mint can be replaced with spearmint or a mix of parsley and chives.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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