Roasted Cauliflower Soup

roasted cauliflower soup

A story of good intentions (and soup).

Let me start by saying I LOVE soup. Any flavour, at any time of the day, in any season. Soup just makes things better.

It’s a hereditary thing. My mother LOVED soup, and it’s no lie to say that during my teenage years, there was either a pot on the stove, or a bowl in the fridge every single day during winter.

Fast forward, and it’s the same with me. I was talking with my sister a few weeks back, and the conversation turned to soup (as you do) and I said how I was going to try to make a different soup for each of the 12 weeks of winter. If you know Helen, you’ll know what an amazing cook she is, so of course she said she’d do it too.

Me being me, and loving a hashtag, thought well, let’s start a #wintersoupclub.

I really wanted to start on June 1 (which is where the good intentions come into it), but life got in the way, and I’ve had to wait until a long weekend to kick things off with this Roasted Cauliflower Soup.

So come and join us. Make a soup, snap a pic and use the hashtag in your Instagram post or stories (and feel free to tag me @annemaree.c so I can share)

No rules, no judgement – just soup.

Happy cooking x

Roasted Cauliflower Soup Recipe

Serves 4

  • 1 large cauliflower, cut into bite-size florets
  • olive oil
  • salt
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable stock
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • herbs to garnish
  1. Preheat oven to 180 deg celcius.
  2. Place cauliflower in a single layer in a baking tray, drizzle with olive oil & sprinkle with salt. Roast for 20-30 mins or until cauliflower is tender.
  3. In a large saucepan, warm olive oil. Add onion & cook for 5 mins until onion is softened.
  4. Add the garlic, fry for 30 seconds, add the stock.
  5. Add roasted cauliflower. Bring to a simmer. Simmer for 30 mins.
  6. Take saucepan from stove, let cool for 5 mins. Use a stick blender to blend until nearly smooth.
  7. Add butter, lemon juice & salt (to taste). Blend until smooth 
  8. Serve with a garnish of fresh green herbs (parsley or thyme) & black pepper to taste.

Have any questions?

If you have any questions about the recipe, please email me.

Photo Background

These images were shot using the Brown Concrete Wall photo background – available in the Chookapeck Shop.

For more information on using photo backgrounds in food styling photography – check out this blog post.



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