Roasted Cauliflower Soup
Delicious, creamy Roasted Cauliflower Soup packed with nutrients and an incredibly gorgeous, caramelized cauliflower flavour. This easy-to-make soup is prepared by roasting cauliflower florets until golden, then simmering them with sautéed onion, garlic, bay leaf, vegetable stock, and porcini mushroom powder for added umami depth. Blended to silky smoothness, it's a wholesome, dairy-free and light meal perfect for lunch or dinner, especially when served hot with crusty bread. The soup is finished with a drizzle of melted butter and a garnish of roasted cauliflower and chives, offering a restaurant-quality experience in a comforting homemade bowl.
Ingredients 11
For The Cauliflower
800 g cauliflower florets
1⁄2 tsp flaky salt
1⁄4 tsp black pepper, crushed
2 tbsp olive oil
For The Soup
1 tbsp olive oil
1 bay leaf
1 yellow onion, peeled, diced
3 garlic cloves, peeled, smashed
750 ml vegetable stock
1⁄4 tsp porcini mushroom powder
1 tbsp chives, chopped, to serve
1 tbsp melted butter, to serve
black pepper, crushed, to serve
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Method 8
Preheat oven to 220°C (200°C fan-forced) / 428°F (392°F fan-forced).
Spread the on a large, rimmed baking sheet. Sprinkle and . Drizzle and mix and rub the florets to ensure they are coated with the oil.
Roast in preheated oven for 30 minutes. Remove and set aside.
Heat in a heavy bottomed pot on medium-low.
Add , and . Sauté for 8-10 minutes until onion are soft and starting to caramelize.
Reserve 2-4 roasted for garnish and add the rest to the pot. Add and and mix well. Cover and cook on medium-low heat for 10 minutes.
Remove from heat and carefully ladle into a heat-proof blender jug and blend until smooth.
Ladle in two soup bowls. Drizzle with . Add reserved roasted as garnish. Sprinkle with , extra and serve hot with crusty bread.
Sneh Roy / Cook Republic's tips
When cutting florets for roasting, cut them into thick slabs (mini steaks). This creates more surface area for the cauliflower florets to lie flat on while roasting, resulting in more caramelized bits and beautiful garnishes.
If you don't have fresh garlic, you can substitute it with garlic granules or garlic powder. Use roughly 1 teaspoon and add it at the end of the onion frying phase, just before you add cauliflower to prevent burning and bitterness.
If your stock is not salt-reduced, skip salting the cauliflower before roasting to keep sodium levels in check.
Porcini mushroom powder can be omitted or substituted with a tablespoon of dried porcini mushrooms if you can't find it.
Fully cooked soup stays fresh in the fridge for up to two days, and can be frozen (after cooling completely) in an airtight container for up to a month. To eat, thaw in the microwave and add an extra quarter cup of vegetable stock to loosen it.
