Go Back
cauliflower soup recipe
Print Recipe
5 from 1 vote

Cauliflower soup

This cauliflower soup will simply warms your whole body.
Prep Time15 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour
Course: Soup
Cuisine: Australian, Danish
Keyword: cauliflower, cauliflower soup, soup
Servings: 6 people
Calories: 226kcal


  • 1 psc large cauliflower cut into small pieces
  • 3 tbsp of extra virgin olive oil
  • 1 psc Sea salt
  • 1 psc chopped medium sized red onion
  • 2 psc cloves of garlic
  • 4 cups of vegetable broth
  • 2 tbsp of butter
  • 1 tbsp of lemon juice
  • 0.25 tbsp of nutmeg
  • 1 psc Chopped parsley, spring onions and chives for garnishing


  • Preheat your oven to approximately 220°C and grease a baking tray.
  • Toss your chopped up cauliflower onto the tray along with some olive oil. Ensure that it is coated evenly.
  • Once arranged, sprinkle some salt over the top and bake for 25 to 35 minutes. Toss the cauliflower around the 15 minute mark.
  • When your 25 to 35 minutes is almost up, heat the remainder of your oil in a soup pot.
  • Add in your onion and some salt. 
  • Cook and stir for 5 to 7 minutes.
  • Add in the garlic and stir for 30 seconds before adding in your broth.
  • Transfer the roasted cauliflower into the pot and increase the heat to medium-high. Once that heat is reached reduce it to a simmer.
  • Cook this mixture for 20 minutes while stirring occasionally.
  • Once the soup has finished cooking, remove the pot from the heat and let it cool for a couple of minutes. 
  • Transfer the soup to a blender, work in small batches if you require it.
  • Add butter into the soup and blend it until it is smooth.
  • Add some lemon juice, salt and nutmeg and blend it again.
  • Transfer from the blender to your bowls, garnishing the dishes with some chives, spring onion and chopped parsley. 



Here is another Cauliflower soup recipe