Roast Cauliflower Soup

 

Roast Cauliflower Soup is a rich and indulgent soup that will warm you up from the inside. Once roasted Cauliflower becomes super silky, just a few simple ingredients make this tasty soup. It’s quick to make too so it’s sure to become one of your favourites.

 

Ingredients

 

One large head of cauliflower
1 1/2 Tbsp coconut oil
750ml-1 litre Vegetable Stock or Chicken Stock
Pink Salt and Cracked Pepper to season.
To serve (optional) – Cashew nuts, Pomegranate seeds, Fresh baby tomatoes, Cheese

 

Method

 

Roughly chop or break the cauliflower into florets and place into a large roasting dish/stone. Place in the oven at 180 degrees (200 if not fanbake). Roast for 30-40 minutes until tender (easy to place a knife through).
If you are using a stone, you can add in the coconut oil at the end, if not then add the coconut oil in before you place the cauliflower into the oven.
Place the roasted cauliflower along with the stock into a high speed blender and process until thick, add in more stock if needed until desired consistency is reached.
Season as needed with pink salt and cracked pepper.
NOTE – I used the brand 9 Meals From Anarchy veg stock when short on time. When using homemade stock, you may need to season a little more.
Top with cheddar or Parmesan cheese (vegan or dairy version), cashew nuts and other toppings listed. Serve alongside cheesy sweet potato toast.
FURTHER NOTE – to make sweet potato toast. Cut sweet potato length ways and place in toaster bake/grill in oven, until just soft (but not floppy). Top with cheese and enjoy!
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