Roasted Cauliflower Soup

I love, love, love roasted cauliflower.

Put roasted cauliflower in anything and I will be very happy. Some people would be put off by the smell or texture of cauliflower but once cooked it changes the vegetable completely. It is such a versatile vegetable which can be used in so many different recipes. If I wanted to I could switch this blog over to just cauliflower recipes and never run out of ideas.


Cauliflower soup is a particular favourite recipe of mine, and purple cauliflower soup is so beautiful to look at and eat. It’s creamy, rich and healthy and really need just one head of cauliflower to make it. You can make numerous versions but I decided to go with a caramelized onion and rosemary version.

To make it extra creamy I added cashew cream but coconut milk or any non-dairy creamer would work too and to kick up the taste I added a couple dashes of chili oil and garlic puree as bulbs of garlic were not looking that great last time I went shopping. I ended up using the rest of my homemade turkey stock as the base but any stock would work or just use water.

If you are looking for another recipe with purple cauliflower check out this one:


Cauliflower Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 Cups
  • 2 Heads cauliflower ( any colour but purple is my favourite), cut into florets
  • 1 Leek, diced
  • 2 Onions, sliced
  • 1 Bulb garlic or 4 Tbsp garlic puree
  • 5 Sprigs rosemary
  • 4 Cups stock (any flavour or just water)
  • ½ Cup raw cashews, soaked at least 2 hours
  • 1 Cup water
  • 1 Tsp cumin
  • ¼ Tsp ginger
  • 1-2 Tsp chili oil (optional)
  • 2½  Tbsp olive oil
  • 2 Tbsp white wine (optional)
  • 1 Tbsp vegetable oil
  • Salt and Pepper, to taste
  1. Add vegetable oil to large pan and heat up on medium heat. Add onions. Cook for 1 hour or until onions are soften and browned. Add in white wine and stir. Remove from heat and set to side.
  2. Pre-heat oven to 425 degrees.
  3. Add cauliflower florets to large baking sheet along with 2 tbsp, cumin and ginger. Wrap bulb of garlic in tinfoil with ½ tbsp olive oil and tuck into corner of baking sheet.
  4. Bake cauliflower and garlic for 45 minutes or until soft and starting to darken and brown.
  5. Once done add to a large pot along with leeks, caramelized onions, whole rosemary sprigs and stock. Turn heat to medium.
  6. Blitz up cashews with 1 cup water until smooth. Set to side.
  7. Lower heat to low and simmer soup for 15 minutes covered.
  8. Remove rosemary sprigs from soup.
  9. With a blender or an immersion blender blend soup together until smooth.
  10. Add in most of cashew cream, chili oil and season with salt and pepper. Stir to blend.
  11. Simmer for another 10 minutes before serving with some cashew cream on top.
  12. Keep in refrigerator for one week or freeze for 3 months.


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