Roasted Cauliflower Soup

Image from Pinterest

This thick and creamy roasted cauliflower soup is perfect for winter warmth. Roasting enhances the cauliflower's sweetness and adds a rich, caramelised flavour. Garnish with parsley, cheddar cheese, and toasted almonds for that added flavour and texture. Ideal as an appetiser or main course, this soup is a beloved winter recipe.

Ingredients

1 cauliflower, cut into florets

3 shallots, peeled and cut in half

3 tbsp extra virgin olive oil

2 tsp ground cumin

1 tsp ground coriander

Salt and pepper

2 tbsp butter

4 garlic cloves, crushed

2 large potatoes, skin on, cubed

1 tsp ground turmeric

1/2 teaspoon thyme

1 litre vegetable or chicken stock

1/2 cup shredded cheddar cheese

2 tbsp almonds, sliced

4 tbsp parsley, coarsely chopped to garnish

Instructions

1. Preheat the oven to 200°C. Place the cauliflower and shallots in a casserole dish suitable for the oven. Drizzle with olive oil, then sprinkle with cumin, coriander, salt, and pepper. Mix well to ensure the cauliflower is coated. Roast until the cauliflower is browned and tender, approximately 20 minutes.

2. Set a large saucepan over low heat. Melt the butter and then add the garlic, cooking for approximately 2 minutes, ensuring it doesn't burn. Add the potato and turmeric to the pot with the stock, and bring it to a simmer over medium heat.

3. After the potato has softened, add ¾ of the roasted cauliflower along with all the onions to the pot. Bring it back to a simmer and let it cook for another 15 minutes. Once the flavours have blended, take it off the stove.

4. Using an immersion blender or standard blender, blitz until smooth.

5. Stir in cheddar cheese and thyme. Season with salt and pepper to taste.

6. Toast almonds gently in a small, dry frypan.

7. Serve at the table garnished with the reserved cauliflower, cheddar cheese, toasted almonds and parsley.