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  • Writer's pictureGabriela Dmt

Roasted Cauliflower Soup

No matter the season, it's always a good time to have a soup. This Roasted Cauliflower soup is a delicious creamy and a flavourful soup, perfect for a soul warming meal on a busy lunch or dinner! It is vegetarian, easy to make, healthy and one of my favourite soups.

Servings: 4

Prep time: 10 min

Cook time: 20-25 min

Total time: 30-35 min

What you need

  • 1 large head of cauliflower

  • 1 yellow onion, chopped

  • 2-4 garlic cloves, chopped

  • 2 tbsp butter or olive oil

  • 2 tbsp olive oil for the cauliflower

  • 800ml vegetable broth ( used 2 Knorr stock pots with 800ml water)

  • 100ml double cream (optional)

  • 50g Grated parmesan cheese (optional)

  • Salt, pepper and paprika to taste

For garnish:

  • roasted cauliflower florets

  • Grated Parmesan cheese

  • Parsley leaves

What you do

1. Preheat the oven to 200°C.

2. Cut the cauliflower in small florets and drizzle some olive oil over them with salt and pepper and place them on a baking dish in the oven for about 10 minutes.

3. Meanwhile in a large pot, melt 2 tablespoons of butter (or heat 2 tbsp of olive oil) on medium-high heat. Add the onion, garlic, salt and cook until golden, about 2 minutes.

4. Add the cauliflower to the pot and 600ml of hot water with 2 vegetable stock pots and bring it to a boil. (I like using the vegetable stock pot from Knorr)

Reduce the heat to medium-low and cover the pot with the lid and cook for 10 minutes.

5. Remove it from the stove and purée the soup using a hand blender until everything is smooth.

6. Once the soup is blended pour in the double cream and the shredded parmesan cheese, stirring occasionally for another 2 minutes.

7. Pour in soup bowls and garnish with few drops of cream ( I used double cream, but can be used any cream), a few fresh parsley leaves and roasted cauliflower florets . Serve warm with your favourite crackers, croutons or bread!

" Nothing brings people together like good food. "



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