I just love creamy soups. The only problem with them is that they are usually laden with cream and milk. Since I usually have soup at night, I definitely don't want to go to bed feeling heavy and bloated. In swoops this amazing roasted cauliflower soup recipe which gives you the same flavour without the heaviness in your stomach.

Roasting the cauliflower just gives it a lovey toasted flavour and blended cauliflower makes for a creamy base. Take the time to make sure that it is blended really smooth. I love using an immersion blender because it is so easy and you don't need to transfer it into another piece of equipment but even a normal blender works just as well.

Butter rounds the whole thing off and the best part is that you need to use so little and it is totally optional. The lemon juice and nutmeg/cinnamon really adds that little something which totally changes the flavour profile but it is so subtle that nobody will be able to tell what ingredients you have used.

I always garnish it with something fresh like spring onion or parsley to add a pop of colour. There is nothing more comforting than a warm bowl of soup!

AuthorAditiCategory, , DifficultyBeginner

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

Yields3 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

 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.

Ingredients

 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

Directions

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.

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

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