Roasted Cauliflower Soup

When I walk into my greengrocer during the cold winter months, and see heads of beautiful bright white cauliflower encased in tender green leaves on the shelf, I get the undeniable urge to make a pot of silky Roasted Cauliflower Soup.

Roasting the cauliflower transforms it from a delicate, mild to a more robust earthy flavour .

Cauliflower whole

This a soup well worth waiting for winter to arrive, when cauliflower is at its best. So do yourself a favour and try it out.
Not only is cauliflower versatile and delicious, it’s also packed with nutrients and considered one of the most healthiest foods in the world. It’s a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fibre, Vitamin C, K, and B6, as well as Folate, Pantothenic Acid, Potassium and Manganese.

What you need

  • 8 cups cauliflower florets (about 1 whole head)
  • 1 large onion – peeled
  • 2 whole garlic cloves – peeled
  • 1 teaspoon cumin seeds
  • 2 teaspoons extra virgin olive oil
  • 1 litre chicken or vegetable stock*
  • 1 medium desire potato – peeled and chopped into 2cm cubes
  • ½ teaspoon sea salt
  • Freshly ground pepper
  • ½ cup warm milk or water (optional to thin soup out of too thick)

What to do

Preheat oven to 200°C (450°F).

Place cauliflower, onion and garlic in a large bowl; drizzle with oil, and sprinkle with cumins seeds and salt. Toss to coat.

Place in a moderate oven to bake for 40 minutes or until cauliflower is tender and lightly browned, stirring once after 20 minutes.

cauliflower soup

Transfer cauliflower mixture to a medium heavy based saucepan and add the cubed potato. Add the stock and bring to a boil. Reduce heat, and gently simmer for 20 minutes or until potato softens, stirring occasionally.

Remove from heat and allow to cool slightly.

Use a stick or bench blender to puree the cauliflower mixture until smooth. If using a bench blender, allow the steam to escape, then place a clean towel over the blender lid in case it splatters and blend until smooth.

If soup is too thick, add the warm milk or water and mix through, then serve.

*This soup is even better using my homemade stock.