Who knew this roasted cauliflower soup could be so tasty. What’s more it’s easy to make and super nutritious. It’s packed full of vitamins, minerals and antioxidants like vitamin C, K, potassium, magnesium, choline as well as fibre. A tasty, healthy winter warmer.
Makes about 4 bowls of soup.
Ingredients
1 large head cau1 largliflower (about 1 kg), cut into bite-size florets
3 Tbspns extra-virgin olive oil, divided
Fine sea salt
1 medium onion, chopped
2 cloves garlic, pressed or minced
4 cups vegetable broth
2 Tbspns unsalted butter (optional)
1 Tbspns fresh lemon juice, or more if needed
Scant 1/4 tspn ground nutmeg
For garnish: 2 Tbspns finely chopped fresh flat-leaf parsley, chives and/or spring onions
Method
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Preheat the oven to 200 degrees Celsius. Line a large, baking tray with baking paper.
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Cut the cauliflower into bite size pieces and toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
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Once the cauliflower is almost done, in a large sauce pan or stock pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
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Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the vegetable stock and stir.
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Then add the cauliflower to the saucepan. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavours time to meld.
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Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
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Add the butter (if desired) and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste. Sea salt of course. You can also a little more lemon juice, if it needs more zing. Blend again.
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Top individual bowls of soup with a sprinkle of chopped parsley, chives or spring onion. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
If you are after more cauliflower recipes, then try my Curried Cauliflower Soup or my Spice Roasted Cauliflower on Quinoa Pilaf.
