A warm hearty soup on a cold winter’s evening is the perfect way to beat the chill this season. Digging into sunshine in a bowl can effortlessly brighten your day and so it”s no surprise that recently I’ve been turning to this garlic roasted cauliflower soup recipe to find a little winter comfort. The slightly caramelised flavour of the cauliflower paired with smoky garlic and shallots instantly warms you from within and, when blended altogether, creates a rich and creamy texture that makes you melt inside. If you’re feeling down and blue about the miserable weather outside, tuck into this and you’re sure to find a spring in your step once again.
- 1 head of cauliflower
- 4 cloves of garlic
- 4 shallots
- 1 1/2 cups of vegetable or chicken stock
- 1 cup of water
- Juice of 1 lemon
- 1 tablespoon nutritional yeast
- A handful of fresh coriander
- Olive oil
- Salt and pepper to taste
- Radishes to top
Pre-heat your oven to 180°C.
Chop your cauliflower into chunks, peel your garlic and shallots and chop the shallots into quarters. Place them all in a baking tray, drizzle with some olive oil and a pinch of salt, then place in the oven for 25-35 minutes, tossing once halfway through.
When ready, remove from the oven and add to a high speed blender along with the stock, water, lemon juice, nutritional yeast, coriander and pepper. Blend until smooth and creamy. Taste and add extra salt if needed. If you prefer it less thick, add more stock or water.
Transfer the soup to a saucepan and heat through on the stovetop before serving with some sliced radishes and an extra sprinkle of coriander on top. Enjoy!