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Creamy Cauliflower Soup

A delicious, velvety soup, this cream of cauliflower is perfect for a moody day. Roasted cauliflower makes everything better!
Servings 4
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins

Ingredients

  • 1 large head cauliflower cut into bite-size florets
  • 4 tbsp olive oil extra virgin, divided
  • salt to taste
  • black pepper freshly ground
  • 4 small shallots diced
  • 2 garlic cloves diced
  • 1 l vegetable stock
  • 30 g unsalted butter
  • 1 tbsp lemon juice
  • 1 pinch ground nutmeg
  • fresh parsley for serving
  • 1 tsp heavy cream for serving
  • 1 pinch smoked paprika for serving

Instructions

  • Preheat the oven to 220°C. Line a large baking sheet with parchment paper.
  • On the baking sheet, toss cauliflower florets with 2 tbsp olive oil, salt and freshly ground black pepper until evenly coated. Bake for 35-40 minutes or until the cauliflower is caramelized on the edges, tossing halfway.
  • When the cauliflower is almost done, add remaining olive oil in a soup pot over a medium heat until shimmering. Add shallots and salt, cook for 5-7 minutes until translucent and soft.
  • Add garlic and cook about 30 seconds, until fragrant. Then add vegetable broth.
  • Reserve some of the nicest cauliflower florets for garnish. Add remaining roasted cauliflower to the pot, increase the heat to medium-high and bring to a simmer. Reduce the heat to maintain a gentle simmer, cook, stirring occasionally, for 20 minutes, to let the flavours intensify and combine.
  • After that, let the soup cool for a few minutes, then carefully transfer the hot soup to a blender. Work in batches.
  • Add butter and blend until smooth and creamy. Add lemon juice and nutmeg, season with salt and freshly ground black pepper, to taste and blend again.
  • To serve, top with roasted cauliflower florets, chopped parsley, smoked paprika, heavy cream and a little bit of olive oil.
Course: Soup
Keyword: cauliflower, healthy, onion, soup, vegetables