Roasted Cauliflower Soup
User Reviews
5
Roasted Cauliflower Soup
Description
The Roasted Cauliflower Soup begins with roasting cauliflower florets and garlic cloves coated in oil, cumin, and salt until golden and tender. This slow roasting develops deeper flavors and a gentle sweetness. Combined with vegetable stock and milk, the mixture is heated and then blended until smooth, creating a velvety texture.
This soup offers a mild spiced background from the cumin, balanced by the creamy mouthfeel from the milk, which can be substituted with plant-based alternatives. The reserved roasted cauliflower garnish adds a contrasting texture and visual appeal. The warming spices and creamy texture provide a soothing dish suitable for various meals.
It can be served as a starter or light lunch alongside bread or a salad. The recipe allows for flavor customization, such as adding curry powder for a spicier note or herbs like thyme for additional aroma. Leftovers store well in the refrigerator and freeze effectively for longer preservation.
Ingredients
- 1 cauliflower cut into florets
- 3 cloves garlic peeled and crushed
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin ground
- salt large pinch
- 4 cups vegetable stock 1 litre
- 1 cup milk or vegan milk
Instructions
- Preheat the oven to 400°F/200°C.
- Spread the cauliflower florets and garlic cloves onto a baking tray, drizzle with the oil and sprinkle with the cumin and salt. Toss to coat then spread back out evenly. Roast for 25 minutes or until soft and golden.
- Add it all to a pan (you may want to reserve a few pieces of roasted cauliflower to garnish), then add the vegetable stock and milk. Bring to the boil, then simmer for 10 minutes.
- Puree the soup in a blender (don’t overfill, you may need to do it in batches) or with a hand held stick blender.
- Divide into bowls and top with the reserved roasted cauliflower and a pinch of pepper.
Notes
- Store cooled soup in an airtight container in the fridge for up to 5 days.
- Freeze soup in a freezer-safe bag with air removed for up to 3 months; thaw overnight before reheating.
- For a chunkier texture, pulse the soup briefly instead of completely pureeing it.
- To add richness, roast potatoes with cauliflower or include yellow curry powder for spice.
- Fresh or dried herbs like thyme or rosemary can be added during roasting for an herbal note.
- Add a pinch of cayenne pepper for subtle heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 1011mg | 42% |
| Potassium | 528mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 70mg | 78% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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