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Roasted Cauliflower Soup
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
1
Toss cauliflower, onion and garlic with 3 tbsp oil. Roast at 200°C for 30 minutes.
2
Transfer to a pot with stock. Simmer 15 minutes.
3
Blend smooth. Add cream. Season.
4
Fry bread cubes in remaining oil until golden. Cool and top with blue cheese.
5
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
Reviews
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