Easy Roasted Cauliflower Soup

Kicking off the week with this creamy, dreamy, vegan and super easy roasted cauliflower soup.

I can no longer imagine life without cauliflower...perfect as a side dish, in a curry, in a stew, made into steak or even porridge, this is the most versatile vegetable I have ever used. And this soup is just divine and sooooo easy.

It's healthy, delicious and made only with basic ingredients. I love adding a bit of colour and a bit of a zing, so I topped it with sliced almonds, pomegranates, drizzle of good extra virgin olive oil and fresh coriander.

This is just perfect in this chilly weather...think cozying up to a bowl of hot soup after long day at work or tiring day looking after your little ones.

How do you make roasted cauliflower soup?

So easy, just roasted the cauliflower together with potatoes and garlic and then just blend it all together with vegetable stock. I love adding potatoes, because they make extra creamy and rich.

Then add your favourite seasoning and serve with fresh pomegranates, coriander and some extra cauliflower florets.

Easy Roasted Cauliflower Soup

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Easy roasted cauliflower recipe full of warming spices , cauliflower, potatoes, all blended into the creamiest texture topped. Vegan too!

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Ingredients

• 1 head of cauliflower, chopped into florets
• 2 medium size potatoes, chopped into chunks
• 3 cloves garlic, leave the skin on
• 1 tsp paprika
• 1 tsp cumin
• Juice from ½ lemon
• ½ tsp nutmeg
• Salt and pepper to taste
• 1 pint of vegetable stock
• 1 tbsp olive oil
• Toppings: cauliflower florets, pomegranates, extra virgin olive oil and coriander

Instructions

1. Preheat your oven to 200 degrees Celsius.
2. In a large bowl add the oil to the cauliflower florets along with all the spices, potatoes and garlic. Make sure every floret is covered.
3. Bake for around 20 minutes or until the cauliflower is slightly brown and the potatoes are cooked
4. Make sure you reserve couple of florets for garnishing
5. Remove the skin of the garlic and add it together with the cauliflower to a blender along with the stock, lemon juice and pulse until completely smooth and creamy.
6. Taste and adjust the seasoning. If the soup is too thick add touch of almond milk or water .
7. Top with cauliflower florets, drizzle of extra virgin olive oil, pomegranates and fresh coriander

If you liked this recipe check out my Cauliflower steak with smoky lentils or Cauliflower Bake. This Whole roasted cauliflower with quinoa should NOT be missed either.

As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts
Much love,
Hedi