Get ready for the ultimate cosy comfort in a bowl. This easy creamy spiced roasted cauliflower soup is velvety smooth and packed with warm, aromatic flavours. Roasting the cauliflower brings out a gorgeous sweetness that pairs perfectly with earthy spices for a deeply satisfying, comforting meal.
Easy Healthy and Budget Friendly
Eating nutritious meals does not have to be expensive or complicated. This easy cauliflower soup requires just a few pantry staples, making it incredibly budget-friendly and accessible for any weeknight dinner. It is a naturally healthy choice packed with vitamins and fibre, and the entire process is simple enough for beginner cooks. By choosing this wholesome cauliflower soup, you get a gourmet-level meal that saves you both time and money.
Ingredients you'll need for Spiced Roasted Cauliflower Soup
The secret to the perfect Creamy Cauliflower Soup
When done right, a creamy cauliflower soup doesn't actually need heavy cream or dairy to achieve its luxurious mouthfeel. Roasting the cauliflower florets alone caramelises their natural sugars, unlocking a rich, nutty flavour profile. When blended together with a good vegetable broth and potato, this soup becomes delicious and creamy. It's a real winter warmer that is so simple to make.
What to serve with Spiced Roasted Cauliflower Soup
If you’re like me, you’d enjoy roasted cauliflower soup with garlic bread. Pairing garlic bread with this cauliflower soup is a timeless combo. The toasted, buttery, garlicky flavours perfectly complement the nutty, roasted notes of the cauliflower and balance the soup’s warm spices. If garlic bread isn’t your thing, try serving it with a good crusty bread, naan, or flatbread instead. Bread is perfect for soaking up the last bit of soup.
Tried this delicious easy creamy spiced roasted cauliflower soup. I would love to hear from. Leave a review in the comments below.
Easy Creamy Spiced Roasted Cauliflower Soup
Get ready for the ultimate cosy comfort in a bowl. This easy creamy spiced roasted cauliflower soup is velvety smooth and packed with warm, aromatic flavours. Roasting the cauliflower brings out a gorgeous sweetness that pairs perfectly with earthy spices for a deeply satisfying, comforting meal.
4
servings15
minutes50
minutes1
hour5
minutesIngredients
1 cauliflower head (approx 1kg)
3 tbsp olive oil, divided
1 tsp salt
1/4 tsp pepper
1 large brown onion, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground turmeric
1/4 tsp ground nutmeg
1 medium potato, peeled and chopped
4 cups vegetable stock
Directions
- Roast the Cauliflower: Preheat your oven to 180 C fan forced/200°C (400°F). Toss the cauliflower florets with 2 tablespoons of olive oil and a salt and pepper. Roast for 30 minutes until edges are caramelised and tender.
- Sauté the Aromatics: In a large heavy-bottomed pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 to 7 minutes until soft. Stir in the minced garlic, cumin, paprika, turmeric and nutmeg, cooking for about 30 seconds until fragrant.
- Simmer: Add the roasted cauliflower, chopped potato, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potato is easily pierced with a fork.
- Blend: Remove from the heat. Use an immersion blender to puree the soup until entirely smooth and velvety.
