4.9 from 96 votes
Creamy Roasted Cauliflower Soup
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
53 mins
Servings: 4 people
Calories: 168 kcal
Course:
Main Course , Soup
Cuisine:
British
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.