This roasted cauliflower soup is the perfect example that simple recipes can be great! The elegant, mild flavor of the cauliflower is beautifully enhanced with nutmeg, creating a delicious soup that is creamy and satisfying. Plus, this recipe is affordable and vegetarian friendly 🙂
Our suggestion is to garnish the roasted cauliflower soup with roasted cashews. The crunch that they add works great with the creaminess of the soup, creating a very satisfying texture. Alternatively, you can add a bit of fresh greens, such as chives, parsley or coriander, or other nuts and seeds.
This recipe takes a little bit longer to make since it takes around 20 minutes to roast the cauliflower and another 20 minutes of simmering. You can save some time by prepping the other ingredients for the soup while the cauliflower is roasting; if you trust your timing skills, you can even start frying the garlic and onion before taking the cauliflower out of the oven. Moreover, you have plenty of time to roast the cashews while the soup is simmering.
The soup is on the thicker side, so don’t underestimate how filling it is! Unless you are serving it as a main course, size your portions accordingly to avoid leftovers. That being said, a warm bun is the perfect little companion for this soup 😉
Similar recipes
If you like the roasted cauliflower soup, you may also like the following recipes:
- Creamy bacon and spinach gnocchi
- Hungarian mushroom soup
- Potato leek soup
- Creamy fennel and potato soup
Roasted cauliflower soup
Ingredients
- 1 cauliflower head medium size
- 1 medium red onion
- 2 garlic cloves
- 4 tbsp olive oil
- 2 oz cashews
- 4 cups chicken or vegetable broth
- ¼ cup cooking cream (15% fat)
- nutmeg
- salt and pepper
Instructions
- Preheat the oven to 400 ℉ (200 ℃) with fan.
- Cut the cauliflower into florets and put it on a backing tray. Add 2 tbsp olive oil and toss to cover evenly. Sprinkle salt on the cauliflower. Make sure that the florets are spread evenly.
- Roast the cauliflower for 20 minutes until tender.
- While the cauliflower is close to being ready, add 2 tbsp of olive oil to a pot and heat it up. Add the onion and fry for a couple of minutes until it is tender. Then throw in the garlic and fry it for 30 seconds.
- When the cauliflower is ready, transfer it to the pot and add the chicken or vegetable broth right away. Let it simmer for 15-20 minutes to let the flavors combine.
- While the soup is simmering, toast the cashews in a small pan until golden.
- Once the soup is ready, blend it well until it is smooth. Then add the cream, sprinkle a pinch of nutmeg, and add more salt if needed. Mix well.
- Serve the soup with some cashews on top.
Notes
- You can use other seeds and nuts to garnish if you don’t have cashews at hand. You can also add chives, parsley or coriander for a bit of freshness.
- This soup is on the heavier side, so don’t be too generous with your serving size.
- You can adjust the thickness of the soup by adding a splash of water.