ROASTED CAULIFLOWER SOUP
6 People
179 Cals
ROASTED CAULIFLOWER SOUP
6 People
179 Cals
About the recipe
This is one of those recipes I come back to again and again… simple, beautiful and incredibly satisfying.Roasting the cauliflower and garlic transforms everything — bringing out a rich, caramelised sweetness and depth of flavour you just don’t get from boiling alone. A touch of tamari adds that subtle umami richness, creating a soup that feels both light and indulgent at the same time.Naturally gluten-free, dairy-free and low in carbs, this is a clean, nourishing soup that supports a healthy, balanced way of eating — without ever compromising on flavour.Silky, comforting and effortlessly elegant, this is the kind of soup you make when you want something nourishing that still feels a little bit special.Perfect for easy lunches, relaxed dinners or entertaining… it’s simple food, done well.
Nutrition Per Serving
179
Calories
7g
Fat
1g
Saturates
6g
Sugars
601mg
Salt
12g
Protein
18g
Carbs
8g
Fibre
Ingredients
For the soup
- 1.2 kg (1large cauliflower) cut into florets
- 1 whole head garlic top sliced off
- 2 brown onions roughly cut into wedges
- 2 - 3 tbsp extra virgin olive oil
- ½ tsp sea salt
- 4 cups hot water from the kette you can also used veg stock
- 2 - 3 tbsp tamari to taste
- pinch of white pepper
- 1/2 cup milk, your choice for creaminess
Whipped Cannellini Beans
- 250 g cooked cannellini beans 1 x 400g tin, drained
- 1 tbsp Oliver Oil
- 1 tbsp lemon juice
- 2 - 3 tbsp water
- pinch of salt
Other Toppings (optional)
- Greek yoghurt
- Fresh chives finely chopped
- Finely grated parmesan
- Reserved roasted cauliflower
Method
- Preheat oven to 200°C fan.
- Place the cauliflower, onion and garlic onto 2 lined baking trays.
- Drizzle with olive oil, season with salt and toss gently to coat.
- Roast for 35–40 minutes, or until the cauliflower is tender and lightly caramelised around the edges.
- Remove from the oven and set aside ¼ of the roasted cauliflower for garnish.
- Squeeze the roasted garlic out of its skin and transfer to a blender along with the remaining cauliflower and onion.
- Add 3 - 4 cups of hot water and blend until smooth
- Adjust the consistency with more water or milk if needed, depending on how thick you like your soup or how creamy.
- Taste and adjust seasoning — adding tamari and white pepper.
- Reheat the soup ...and reheat the cauliflower florets in the oven before serving.
- Serve in bowls topped with whipped cannellini beans, roasted cauliflower and a good grating of parmesan and some chives.
NOTES + INSPIRATION
Roasting is everything – it brings out the natural sweetness of the cauliflower and creates a deeper, more complex flavour. Don’t skip this step.
Tamari for depth – adds a subtle savoury richness without overpowering the soup. Start with a little and adjust to taste.
Whipped cannellini beans – a beautiful way to add creaminess and plant-based protein while keeping the soup light and balanced.
Make it your own – add a spoon of Greek yoghurt for a creamy finish, or keep it dairy-free with olive oil and beans.
Brighten it up – a squeeze of lemon juice just before serving lifts the flavours beautifully.
For added nourishment – use a good-quality vegetable stock or bone broth for extra richness and body.
WHY YOU’LL LOVE IT
Light yet satisfying
Naturally gluten-free
Easy to make with minimal ingredients
Beautifully creamy without being heavy
Perfect for meal prep or entertaining
Naturally gluten-free
Easy to make with minimal ingredients
Beautifully creamy without being heavy
Perfect for meal prep or entertaining
