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Roasted Cauliflower Soup (Gluten Free, Dairy Free, Vegan)

Yields3 ServingsPrep Time5 minsCook Time45 minsTotal Time50 mins

A delectable creamy roasted cauliflower soup without any cream. Roasting the cauliflower just enhances its flavour and the result is smooth, creamy and delicious.

 300 g cauliflower florets
 2 ½ tsp olive Oil
 50 g leeks (chopped)
 ½ onion (chopped)
 1 tsp garlic (chopped)
 3 cups vegetable stock or broth
 1 cup hot water
 1 tsp butter (optional for non vegan option)
  tsp nutmeg or cinnamon
 2 tsp lime juice (fresh)
 salt to taste
 pepper to taste
1

Preheat your oven to 180°C - Grill Setting. Drizzle the cauliflower florets with 2 teaspoons of olive oil and place them on a baking tray lined with parchment paper or a silicon mat. Bake in the oven for 20 - 25 minutes while turning over once after the first 10 minutes.

2

When the cauliflower is ready, sauté the leeks and onions in 1/2 teaspoon of olive oil till they are soft but not brown.

3

Keep 2 or 3 small cauliflower florets aside for garnish. Add in the garlic and remaining roasted cauliflower and cook for another 30 seconds.

4

Pour in the stock and simmer for 20 minutes on a low heat. Once the vegetables are soft, remove from the heat and let it cool down slightly. Blend with an immersion blender or in a mixer till smooth. Add in the extra water, butter, lemon juice, salt & pepper. Blend one last time till well mixed.

5

Pour into soup bowls, garnish with the remaining roasted cauliflower and some chopped spring onion. Enjoy warm.

Nutrition Facts

Serving Size 1 soup bowl

Servings 3


Amount Per Serving
Calories 128
% Daily Value *
Total Fat 6.7g11%
Cholesterol 3mg1%
Sodium 1003mg42%
Total Carbohydrate 11g4%

Dietary Fiber 3.3g14%
Sugars 4.6g
Protein 7.4g15%

Calcium 4%
Iron 8%
Vitamin D 4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.