Roasted Cauliflower Soup

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.

Roasted Cauliflower Soup

Rich, creamy and delicious !
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Serving: 6
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins

Ingredients
 

  • 1x cauliflower
  • 3x potatoes
  • 1x leek
  • 2 tsp garlic
  • 1tbs butter (use nuttlex to keep this soup dairy free the buttery one is best)
  • 1 tsp thyme
  • 1 tsp parley
  • 5-6 cups stock (you can use vegetable or chicken both work well)
  • Season with Salt and Pepper

Instructions
 

  • Preheat oven to 180deg
  • Cut 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
  • When the cauliflower has finished roasting place into your slow cooker.
  • I 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.
Tried this recipe?Let us know how it was!

7 thoughts on “Roasted Cauliflower Soup”

  1. Janice Anderson

    I have made this a few times now. The roasting of the Caulie adds a depth of flavour that is delicious highly recommended

  2. 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)

  3. I made this soup today and when I roasted the califlower I roasted some cloves of garlic too, really lovely, will make it again

  4. This soup was absolutely delish & so easy. I had some pumpkin that needed to be used so I roasted that as well & added to the recipe . Very tasty yummy soup for this chilly weather served with garlic bread 👌 Was an absolute hit with my family & will definitely be on the fave list

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