Soups & Stewsdeliciouslyella
Spiced Roasted Cauliflower Soup
Big on flavour. Small on faff. Grab a cauliflower and onion on your way home from work and you’ve got a creamy, delicious soup that packs a real flavour punch with very little effort. It’s also great to make ahead and freezes well.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 200°C fan / 425°F. In a large baking tray, toss together the cauliflower, onions, garlic, curry powder, olive oil, ½ teaspoon salt and some black pepper. Spread everything out in a single layer and roast for 20–⏱️ 25 minutes, until tender and deeply golden.
large cauliflower1onions2garlic3 clovescurry powder2 teaspoonsolive oil2 tablespoons
2
While the cauliflower is cooking, tip the almonds and pumpkin seeds onto a small baking tray and place on a lower shelf in the oven for 5–⏱️ 6 minutes until golden. You’ll need to watch them carefully so that they don’t catch as the oven temperature is high.
large cauliflower1
3
When the cauliflower is cooked, remove from the oven and allow to cool slightly. Then transfer the contents of the baking tray to a high-speed blender. Pour in the coconut milk and stock and blitz until completely smooth — it should be the consistency of double cream, so add a little more stock, if needed. Taste to check the seasoning and adjust as needed.
large cauliflower1
4
Reheat the soup if necessary, then divide between bowls, scatter over the toasted nuts and seeds and drizzle with a little extra virgin olive oil. Serve with toasted sourdough.
olive oil2 tablespoons
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