Comforting Creamy Roasted Cauliflower Soup

Comforting Creamy Roasted Cauliflower Soup

This recipe tastes indulgent but doesn’t contain any cream or cheese, and just a little butter.


1 large cauliflower cut into bite-sized pieces
1 chopped medium red onion
3tbsp extra virgin olive oil
4 cups vegetable broth
2tbsp unsalted butter
2 cloves minced garlic
1tbsp lemon juice
1/4tsp nutmeg
Sea salt
2tbsp finely chopped chives, fresh parsley or green onions for garnish


  1. Preheat oven to 220°C. Place the cauliflower on the baking tray and mix with 2 tablespoons of olive oil, arranging in a single layer and sprinkling lightly with salt.
  2. Bake cauliflower for 25 to 35 minutes, turning halfway, until tender and caramelised.
  3. When the cauliflower is nearly cooked, heat the remaining olive oil in a soup pot until simmering. Add a quarter teaspoon of salt and onion and cook for 5 to 7 minutes until onion is softened, stirring occasionally. Add the garlic and cook for 30 seconds before adding the broth.
  4. Reserve four of the cauliflower florets for garnish and put the rest in the soup pot. Increase heat to medium-high and simmer, occasionally stirring for 20 minutes.
  5. Allow soup to cool for a few minutes before transferring to a blender. Add the butter, nutmeg and lemon juice and blend. Season to taste.
  6. Transfer soup to bowls and top with reserved cauliflower and your choice of garnish.

Serves 4