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5
from 1 vote
Cauliflower soup
This cauliflower soup will simply warms your whole body.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Resting Time
10
minutes
mins
Total Time
1
hour
hr
Course:
Soup
Cuisine:
Australian, Danish
Keyword:
cauliflower, cauliflower soup, soup
Servings:
6
people
Calories:
226
kcal
Ingredients
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
Instructions
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.
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Notes
Here is another Cauliflower soup recipe