Roast Cauliflower Soup

This soup is awesome. Rarely will you hear me say that about any recipe as awesome is quite an accolade, but this soup is just that.  Not just that,  it is also healthy, nutritious and tasty.

Cauliflower itself a remarkable vegetable and with the trend now for roasting it got a whole lot better. Roasting not only retains the flavour but it becomes sweeter with a touch of nuttiness. too.

The soup is thickened with potato so will also suit many diets including vegetarians, vegan, gluten and dairy free making it something of a Super Soup.

  • 1 medium cauliflower, leaves and central stalk removed, broken into florets
  • 1 small red onion, peeled and finely chopped
  • ½ carrot, peeled and roughly chopped
  • ½ stick celery, roughly chopped
  • 1 clove of garlic, peeled and lightly smashed
  • 8 tablespoon Extra Virgin Olive oil
  • 1 large potato, peeled and cut into small chunks
  • 2 teaspoon Turmeric powder
  • 1.2-litre hot stock
  • Sea salt flakes and coarsely ground black pepper
Preheat the oven to 200C/400F/Gas 6

Pop all the cauliflower florets onto a baking sheet. Pour over 4 tablespoons of the oil, a good sprinkle of the salt and roll the cauliflower around in it.  Bake for 15 – 20 minutes until browned, ever so slightly burnt on the edges but take care not to overdo this.

Heat 4 tablespoons of oil and add all the chopped vegetables except the garlic, give them a good stir and sweat down for about 5 minutes. Add the garlic and sweat for a few more minutes.

Add the potato and sprinkle over the turmeric and stir well. Pour over the stock, bring to a gentle boil and cook until tender.

Keep back a few florets and add the rest to the soup and continue on a gentle boil for a further 10 minutes.

Blend the soup in a food processor or Thermomix to create a thick, smooth soup.

Pour the soup carefully into a food processor or if you have one and blend to create a smooth, thick soup. Adjust the seasoning and serve.