Roasted cauliflower soup

Roasted cauliflower soup

Based on 96 ratings
Julia Stephan

Julia Stephan

Community member

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
cauliflower
2 tbsp
olive oil
¼ tsp
fennel seeds
¼ tsp
nutmeg (ground)
tsp
sugar
300 ml
vegetable stock
½
ciabatta
50 ml
soy milk
g
basil
½
shallot
1 cloves
garlic (divided)
100 g
tomatoes
salt
pepper
cayenne pepper
olive oil for serving
MetricImperial

Utensils

oven, cutting board, knife, large saucepan, cooking spoon, fine grater, hand blender, serrated knife, baking tray, baking paper, large bowl

How-To Videos

how-to-cut-cauliflower

How to cut cauliflower

how-to-grate-nutmeg

How to grate nutmeg

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal513
Protein14 g
Fat27 g
Carb68 g
  • Step 1/11

    Preheat oven to 200°C/390°F. Cut cauliflower into small florets.
    • ½ cauliflower
    • oven
    • cutting board
    • knife

    Preheat oven to 200°C/390°F. Cut cauliflower into small florets.

  • Step 2/11

    In a large saucepan, roast cauliflower and fennel seeds in some olive oil for approx. 3 – 5 min. until fragrant.
    • ¼ tsp fennel seeds
    • ½ tbsp olive oil
    • large saucepan
    • cooking spoon

    In a large saucepan, roast cauliflower and fennel seeds in some olive oil for approx. 3 – 5 min. until fragrant.

  • Step 3/11

    Season with sugar, nutmeg, salt and pepper.
    • tsp sugar
    • ¼ tsp nutmeg
    • salt
    • pepper
    • fine grater

    Season with sugar, nutmeg, salt and pepper.

  • Step 4/11

    Deglaze pan with vegetable stock. Bring to a boil, reduce heat, and allow to simmer for approx. 8 – 10 min. until the cauliflower is tender.
    • 300 ml vegetable stock

    Deglaze pan with vegetable stock. Bring to a boil, reduce heat, and allow to simmer for approx. 8 – 10 min. until the cauliflower is tender.

  • Step 5/11

    Add soy milk to pan.
    • 50 ml soy milk

    Add soy milk to pan.

  • Step 6/11

    Remove soup from heat and blend with a hand blender until smooth. Allow to rest.
    • hand blender

    Remove soup from heat and blend with a hand blender until smooth. Allow to rest.

  • Step 7/11

    Cut ciabatta into slices.
    • ½ ciabatta
    • serrated knife

    Cut ciabatta into slices.

  • Step 8/11

    Place bread slices onto a baking tray (lined if needed) and drizzle with olive oil. Bake in a preheated oven at 200°C/390°F for approx. 5 – 7 min. until golden brown and crispy. Remove from oven.
    • ½ tbsp olive oil
    • baking tray
    • oven
    • baking paper

    Place bread slices onto a baking tray (lined if needed) and drizzle with olive oil. Bake in a preheated oven at 200°C/390°F for approx. 5 – 7 min. until golden brown and crispy. Remove from oven.

  • Step 9/11

    Thinly slice basil and finely chop shallot and a part of the garlic. Dice tomatoes into small cubes.
    • g basil
    • ½ shallot
    • ½ clove garlic
    • 100 g tomatoes
    • cutting board
    • knife

    Thinly slice basil and finely chop shallot and a part of the garlic. Dice tomatoes into small cubes.

  • Step 10/11

    Transfer tomatoes, basil, shallots, and garlic to a bowl. Add some olive oil and season to taste with salt, pepper, and cayenne pepper. Mix well to combine.
    • 1 tbsp olive oil
    • salt
    • pepper
    • cayenne pepper
    • large bowl
    • cooking spoon

    Transfer tomatoes, basil, shallots, and garlic to a bowl. Add some olive oil and season to taste with salt, pepper, and cayenne pepper. Mix well to combine.

  • Step 11/11

    When the bread is cool enough to handle, halve garlic clove and use flat side to rub over toasted bread. Top with tomato mixture. Reheat soup if needed and transfer to soup plates. Drizzle with extra olive oil and serve with bruschetta on the side.
    • ½ clove garlic
    • olive oil for serving
    • cutting board
    • knife

    When the bread is cool enough to handle, halve garlic clove and use flat side to rub over toasted bread. Top with tomato mixture. Reheat soup if needed and transfer to soup plates. Drizzle with extra olive oil and serve with bruschetta on the side.

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