Roast Cauliflower Soup

Some days it is so hard to beat a nice warm bowl of soup! Whether it’s cold and rainy outside or you just feel like something comforting, soup is such a good option. The recipe I am sharing with you today is made using roast cauliflower, so it is rich in flavour and packed full of nutrients. 

Cauliflower is a source of both the B and K-group vitamins, plus vitamin C. Your body uses these vitamins to help build and repair tissue, so cauliflower is great for promoting healthy skin. When you’re indoors and exposed to indoor heating or cooling, your skin can dry out faster than normal, so make sure you drink plenty of water and incorporate some other foods that are good for your skin!

Because this recipe uses roasted cauliflower, it tastes extra creamy and is perfect for dipping a little crusty bread into.

Roast Cauliflower Soup Recipe

Prep time: 15 mins   

Cook time: 60 mins   

Total time: 1 hour 15 mins

Serves: 2

Dietary Preferences: Vegetarian, Nut-free, 

Ingredients:

• 1 medium head (500g) cauliflower, cut into florets

• 4 garlic cloves

• 1 tsp ground cumin

• 1 tbsp olive oil

• sea salt and ground black pepper, to taste

• ½ small brown onion, diced

• 2-3 fresh thyme sprigs, stems removed

• 1 bay leaf

• 2 tsp Dijon mustard

• 250ml salt-reduced vegetable stock

• 250ml water

• 125ml low-fat milk

• 100g parmesan cheese, finely grated plus extra to garnish

• fresh thyme sprigs, to garnish

• fresh parmesan, finely grated, to garnish

• crusty bread, to serve.

Method:

1. Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.

2. Place the cauliflower, garlic cloves, cumin and half the oil in a large bowl. Season with salt and pepper, if desired, and toss to coat, ensuring that all the cauliflower is coated with the oil and seasonings. 

3. Spread the cauliflower and garlic over the lined baking tray and roast for 15-20 minutes or until the cauliflower is tender and a little browned, turning once during the cooking process. Remove from the oven and set aside to cool slightly. Select a few cooked cauliflower florets and set aside to use as garnishes.

4. Heat the remaining oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until the onion is soft and translucent, stirring occasionally. Add the roasted cauliflower, garlic (skins removed), thyme leaves, bay leaf, dijon mustard, stock and water and bring to the boil over high heat. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally. Remove from the heat and set aside to cool slightly. Remove the bay leaf from the soup.

5. Transfer the soup, in batches, to a high-powered blender or food processor and blend until smooth (or use a stick blender). If using a blender, place a towel over the top of the lid before blending to prevent any hot soup from escaping. Return the soup to the saucepan, add the milk and parmesan cheese and cook over a medium-low heat for 5-7 minutes to heat through, stirring occasionally. Season with salt and pepper, if desired.

6. To serve, divide the soup between the serving bowls. Top with the cauliflower florets, fresh thyme and parmesan cheese. Serve with crusty bread on the side. Enjoy!