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Creamy Cauliflower Soup

Cauliflower Soup
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Creamy, wholesome and super quick. This roasted cauliflower soup is a deliciously satisfying dish to enjoy all year round. The versatility of this vegetable allows you to garnish this soup with so many combinations, that it’ll be like a new dish every time. One thing that’ll be constant though, is the smooth, creamy consistency.

 

Ingredients

Scale
  • 3 tablespoons olive oil
  • 2 small heads cauliflower
  • 2 cloves garlic
  • 1 small onion, chopped
  • 1 teaspoon nutmeg
  • 1 tablespoon cumin
  • 1 tablespoon ground coriander
  • 1litre vegetable stock
  • Juice and rind of 1 lemon 

To garnish:

  • Chilli flakes
  • Parmesan
  • Lemon rind

Instructions

  1. Preheat oven to 400 F
  2. Break the cauliflower into smaller florets
  3. Break the garlic skin by pressing hard with the flat side of a knife (leave the skin on)
  4. Place garlic and cauliflower on a preheated baking tray and drizzle with 2 tablespoons olive oil
  5. Bake in the middle of the oven for 20 minutes
  6. Meanwhile, in a pot …
  7. Sauté the onion in 1 tablespoon olive oil for 2 minutes, until it begins to shine (keep the lid on, to keep moisture in and avoid burning)
  8. Add the nutmeg, cumin and coriander and sauté for a further 1-2 minutes
  9. Once the cauliflower is done, add it to the pot and stir to incorporate the spices
  10. Remove the skins from the garlic and add this too
  11. Add half the stock and 1 tablespoon of lemon juice
  12. Blend with a hand or countertop blender until smooth
  13. Put the puree on a low heat and add stock until your soup is a consistency you enjoy
  14. Add salt, to taste and more lemon juice, if you like
  15. Garnish with chilli flakes, lemon rind and grated parmesan

Find it online: https://juliapratten.com/creamy-cauliflower-soup/