Creamy Roasted Cauliflower Soup

Name: Creamy Roasted Cauliflower Soup
Prep time: 5 min
Cook time: 48 min
Total time: 53 min
Yield: 4 people
Ingredients: 1 head cauliflower; 3 garlic clove; 2 tablespoon olive oil; 1 tablespoon olive oil; 3 shallots; 2 celery ribs; 1 pinch sea salt and ground black pepper; 2 tablespoon fresh thyme; 750 ml vegetable stock; 375 ml skimmed milk

User Reviews

4.9

96 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
53 mins
Servings
4 people
Calories
168 kcal
Course
Main Course, Soup
Cuisine
British

Creamy Roasted Cauliflower Soup

Leo Hart

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This Creamy Roasted Cauliflower Soup ticks all those boxes and if you aren't usually a fan of cauliflower, this soup is here to change your opinion.

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Ingredients

Servings

1 head cauliflower
3 garlic clove
2 tablespoon olive oil for the roasted cauliflower
1 tablespoon olive oil for the shallots and celery
3 shallots peeled and diced
2 celery ribs chopped
1 pinch sea salt and ground black pepper
2 tablespoon fresh thyme chopped
750 ml vegetable stock
375 ml skimmed milk (or any milk)

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Instructions

Preheat your oven to 190°C/375°F/Gas 5.
Cut 1 head Cauliflower into chunks and put in a large baking pan with the 3 Garlic clove (still in skin). Drizzle with 2 tablespoon Olive oil, season with 1 pinch Sea salt and ground black pepper and mix well. Put into the oven for 30-35 minutes until the cauliflower starts to get crispy.
Once the cauliflower florets are cooked, add 1 tablespoon Olive oil to a large saucepan and add 3 Shallots and 2 Celery ribs and gently cook for 3 minutes over a medium heat.
Add the cauliflower and squeeze the garlic out of the skin into the pan. Pour in 750 ml Vegetable stock and add 2 tablespoon Fresh thyme.
Stir well and simmer for 15 minutes.
Add 375 ml Skimmed milk to the pan and then using a stick blender, blend until smooth. If it is still a little thick, add a little more stock.

Notes

Thyme goes really nicely with the cauliflower to make a fragrant autumn soup, but you could use parsley, rosemary or chives.
Make this creamy cauliflower soup vegan by using almond milk and making it extra creamy with some oat creme fraiche.
Really don't like cauliflower? Use this recipe as a base and then swap the cauliflower for broccoli, carrots, parsnips or even beetroot.
This soup can be made even creamier by stirring in some grated parmesan just before serving.

Nutrition Information

Show Details

Serving 1bowl Calories 168kcal (8%) Carbohydrates 17g (6%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 9mg (3%) Sodium 838mg (35%) Potassium 652mg (19%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 730IU (15%) Vitamin C 77mg (86%) Calcium 164mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 168 kcal

% Daily Value*

Serving	1bowl
Calories	168kcal	8%
Carbohydrates	17g	6%
Protein	7g	14%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	9mg	3%
Sodium	838mg	35%
Potassium	652mg	14%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	730IU	15%
Vitamin C	77mg	86%
Calcium	164mg	16%
Iron	2mg	11%