Cauliflower Soup
A velvety, creamy roasted cauliflower soup made with simple ingredients and no heavy cream. Roasting brings out deep flavor, while garlic, thyme, and a touch of lemon create a comforting, balanced soup perfect for any time of year.
Servings :4 people
Ingredients
- 1 medium head cauliflower cut into florets (core chopped)
- 3–4 tbsp olive oil plus extra for drizzling
- 1 small onion roughly chopped
- 4 cloves garlic unpeeled
- 3–4 cups vegetable stock
- 1 tsp salt or to taste
- ½ black pepper
- 1 tsp vegetable seasoning optional
- 2–3 sprigs fresh thyme optional
- 1 tbsp fresh lemon juice
- 2–4 tbsp coconut cream optional
Optional Garnishes
- Fresh thyme
- Roasted cauliflower florets
- Drizzle of olive oil
- Freshly ground black pepper
Cook’s Tip (Optional)
- ½ tsp urmeric paste
- ¼ tsp Dijon mustard
Instructions
Roast the vegetables
- Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper.
- Place the cauliflower florets and chopped core onto the tray. Drizzle with olive oil, season with salt, pepper, and vegetable seasoning (if using), and toss to coat.
- Wrap the garlic cloves in foil with a drizzle of olive oil. Do the same with the chopped onion. Place both foil parcels on the tray with the cauliflower.
- Roast for 25–30 minutes, or until the cauliflower is tender and golden on the edges.
Simmer
- Bring the vegetable stock to a gentle simmer in a large pot.
- Add the roasted cauliflower, onion, and peeled garlic cloves to the pot along with fresh thyme (if using). Simmer for 15–20 minutes to allow the flavors to develop.
Blend
- Remove from heat and allow to cool slightly.
- Blend the soup until smooth using an immersion blender or stand blender. Return to the pot if needed and keep on low heat.
Finish and serve
- Stir in the lemon juice, coconut cream (if using), and cook’s tip ingredients (turmeric paste and Dijon mustard, if using).
- Taste and adjust seasoning as needed. Serve warm with your choice of garnishes.
Notes
- Roasting the vegetables adds a deeper, richer flavor, but you can skip this step and cook everything in one pot if needed.
- Coconut cream is optional — the soup is naturally creamy without it.
- Adjust the consistency with extra stock if needed.
- This soup is great for meal prep and stores well.
Nutrition
Serving: 1servingCalories: 182kcalCarbohydrates: 14gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1335mgPotassium: 522mgFiber: 4gSugar: 6gVitamin A: 410IUVitamin C: 75mgCalcium: 56mgIron: 1mg
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