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Roasted Cauliflower and Garlic Soup


Colorful leaves and soups are what’s best about the autumn season. Here is a cozy, comforting, and very nourishing soup that is very easy to make and sparks joy on a gloomy rainy day. It’s insanely creamy and flavorful! Make sure you save this recipe for when you need it!


Ingredients:

  • 1 head of cauli, florets, and stems

  • 2 garlic heads

  • Drizzle of olive oil

  • Pinch of salt


  • ¾ cups of roasted walnuts

  • 1 Tbsp extra virgin olive oil

  • 1 yellow onion

  • 1 tsp sweet paprika

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1 tsp salt

  • 1 Tbsp fresh thyme

  • 1 ½ Tbsp balsamic vinegar

  • 4 cups of vegetable broth


  • Fresh thyme to garnish


Instructions:

  1. Preheat the oven to 210’C. Prepare the ingredients: chop the cauliflower, and cut the tips of the garlic heads. Dice the onion

  2. Place the cauliflower on a baking tray. Drizzle olive oil, and sprinkle salt.

  3. Place the garlic into a mini casserole dish and drizzle olive oil and sprinkle salt. Place the lid on and put the casserole dish on the baking tray.

  4. Roast for 45 minutes.

  5. Dry roast the walnuts.

  6. In a large pot, pour olive oil and heat to medium. Add onion, and spices and fry for 4-5 minutes. Add balsamic vinegar.

  7. Remove the tray from the oven. Press the garlic to squeeze it out. Set aside 1 cup of roasted cauliflower for garnish.

  8. In a blender jug, place: vegetable broth, spiced onions, roasted walnuts, roasted cauliflower, garlic, and fresh thyme. Blend until very smooth.

  9. Serve the soup topped with roasted cauliflower florets and fresh thyme.

  10. Enjoy! 💚




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