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Roasted Cauliflower And Garlic Soup

Yields5 ServingsTotal Time1 hr

A creamy-textured soup with deep flavor and the rich hum of garlic. A great soup for small budgets, as it requires only a few ingredients.

recipe image

For the roasted cauliflower
 3 Tbsp olive oil
 1 large head of cauliflower, leaves removed (use the florets and stalks)
 Salt and pepper
For the soup
 2 Tbsp olive oil
 1 onion
 10 garlic cloves, finely chopped
 Roasted cauliflower (from above)
 5 cups vegetable stock
 Salt and pepper
To serve
 Olive oil
1

Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius

2

Line a baking tray with baking paper and lay the cauliflower florets and stalks onto the tray. Rub with olive oil, salt and pepper

3

Slip the tray into the preheated oven and roast the cauliflower for about 20 minutes or until soft and golden

4

Add the second measure of olive oil to a large saucepan or stock pot over a medium heat

5

Add the onion and garlic, stir as they soften

6

Add the roasted cauliflower, stock, salt and pepper

7

Leave to simmer, partially covered for about 30 minutes

8

Use an immersion blender to blend the soup until completely smooth

9

Drizzle each bowl with extra virgin olive oil before serving

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories159
% Daily Value *
Total Fat 13.9g18%
Total Carbohydrate 11g4%
Protein 2.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.