Roasted Cauliflower Soup
Dairy Free, Gluten Free, Healthy Options, Soup, Vegetarian
May 10, 2017
Rich, creamy and delicious !
- Prep: 15 mins
- Cook: 4 hrs
-
15 mins
4 hrs
4 hrs 15 mins
- Yields: 6 bowls
Directions
1Preheat oven to 180deg
2Cut cauliflower into florets and place on a baking tray drizzle with olive oil and season with salt and pepper and roast for 15-20 mins
3When the cauliflower has finished roasting place into your slow cooker.
4I like to give the leeks a little sautéing in a fry pan with a 1 tsp of butter but that is in optional. Add all the ingredients into your slow cooker and then cook on low for 4-6 hours. When your soup is ready blend and season with salt and pepper.
I have made this soup with and without roasting the cauliflower to see how much of a difference it made and oh my goodness roasting it just gives it another depth of flavour it really makes the soup so much tastier! This soup is so creamy you would not know it doesn't contain a single drop of cream so its suitable for vegans and vegetarians.
Top with garlic croutons and a sprinkle of cheese or if your dairy/gluten free some seeds toasted in a little fry pan with olive oil, garlic, thyme, paprika and rosemary is absolutely delicious and it give the soup a little added texture/crunch.
5 Reviews
Janice Anderson
July 24, 2018
I have made this a few times now. The roasting of the Caulie adds a depth of flavour that is delicious highly recommended
Kelly
May 24, 2018
One of my favourite soups. So easy too.
Chantel
March 10, 2018
Made this for dinner tonight, whole family loved it. Only problem was there wasn’t any leftovers 🙂
Anne Kirkby
May 12, 2017
This looks soooo appetising think I’ll try this tomorrow night
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Hayley
August 31, 2018
I made this today and it’s easily the best soup I’ve ever tasted!
Some changes I made:
+4 diced rashers of bacon sautéed with the leeks
+2 bay leaves (removed after 5 hours)
+300mL cooking cream (added at the end before whizzing with a stick mixer until smooth)