Roasted Cauliflower Soup

by Ooooby Crew
Roasted Cauliflower Soup


1 head cauliflower
1/4 cup olive oil, divided
salt and freshly ground pepper
1 medium onion, chopped (approx 1 cup)
1 large stalk of celery, chopped (approx 1/2 cup)
1 medium carrot, diced (approx 1/2 cup)
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder
1/2 teaspoon turmeric
pinch of cayenne pepper
1 teaspoon minced garlic
4 cups chicken or vegetable stock
1/4 cup sour cream (regular or light, non nonfat) plus more for garnish
coriander, chopped


Break the cauliflower into uniform pieces, toss with 2 tablespoons olive oil, a pinch of salt and a couple grinds of black pepper. Roast in 18-20 minutes at 200c, tossing the florets once midway through. It’s done when the cauliflower is still firm, but golden brown on a couple of sides. Meanwhile, add the chopped onion and the remaining 2 tablespoons of olive oil to a medium-size stock pot. Sauté over medium high heat until translucent, about 6-7 minutes. Add the chopped celery, carrots and season. Cook until the vegetables are beginning to soften, about 10 minutes. Next, add the spices and garlic. Sauté for 2 more minutes, taking care not to burn the garlic. When the cauliflower is done, add it to the pot with the chicken stock. Bring all this to a boil, then down to a simmer. Simmer uncovered for about 10 minutes or until the cauliflower is quite soft. Add 1/4 cup sour cream and puree. Garnish with more sour cream and chopped coriander.

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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