Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: 1 large cauliflower, cut into florets; 1 onion, diced; 3 cloves garlic; 4 tbsp olive oil; 1L vegetable stock; 1/2 cup cream; salt, pepper and nutmeg to taste; 2 thick slices bread, cubed for croutons; 50g blue cheese, crumbled

A silky, nutty British-style roasted cauliflower soup with blue cheese croutons. Roasting the cauliflower before it goes into the pot, rather than boiling it, gives the soup its deep, nutty flavour.

Total time

60 min

Prep

15 min

Cook

45 min

Difficulty

easy

Cuisine

British

vegetarian

Ingredients

1large cauliflower, cut into florets

1onion, diced

3 clovesgarlic

4 tbspolive oil

1Lvegetable stock

1/2 cupcream

salt, pepper and nutmegto taste

2 thick slicesbread, cubed for croutons

50gblue cheese, crumbled

Instructions

Toss cauliflower, onion and garlic with 3 tbsp oil. Roast at 200°C for 30 minutes.

Transfer to a pot with stock. Simmer 15 minutes.

Blend smooth. Add cream. Season.

Fry bread cubes in remaining oil until golden. Cool and top with blue cheese.

Serve soup with blue cheese croutons.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

204

Protein

2.4g

Fat

20g

Carbs

6.1g

Fiber

0.6g

Sodium

961mg

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