A thick, creamy and intensely flavoured soup using seasonal roasted cauliflower and garlic cloves blitzed up with stock and parmesan cheese. If you need something to perk up a dull January lunchtime, you need to start with a bowl of this phenomenally tasty soup.
As it’s such a flavoursome little number it would also make for a fantastic dinner party starter, especially if you create the crumble topping. A simple sprinkle of crushed almonds and grated parmesan elevates it from an ordinary-looking bowl of cream liquid, to a rather fetching, straight-off-the-pages-of-a-glossy-food-mag show stopper! It also gives the soup a bit of crunch to go with the smooth, which makes for a more satisfying eating experience.
This recipe makes enough for two generous lunchtime portions, or four small starters which you could serve in pretty vintage tea cups to kick off a feast for friends.
If you’ve got a decent blender, like my Optimum Froothie then there’s no need for pots and pans because after roasting the veggies, you simply bung all the ingredients in the blender and blitz. The friction created by the speed of the blades will actually heat your soup if you leave it running for 4-5 minutes. It’s a marvellous thing.
Roasting cauliflower in olive oil and salt totally transforms this underrated vegetable into a nutty and robust-tasting delight. It’s a far cry from the over-boiled putrid smelling cruciferous veg drenched in watery cheese sauce of cheap pub sunday lunches. I feel inspired to create a roasted cauliflower spin on the classic cauliflower cheese, and also to use it in some warm winter salads.
Roasted Cauliflower and Garlic Soup with Almond and Parmesan Crumble
1 head cauliflower
5 garlic cloves
2 tbsp olive oil
1 tsp sea salt
500 ml vegetable stock
35g parmesan, grated (or vegetarian alternative)
For the crumble topping
75g salted almonds
35g parmesan, grated
- Pre-heat the oven to 200C/220C fan/gas 6. Cut the cauliflower into florets and spread out in a baking tin along with the garlic cloves. Add the oil and salt and give it all a good shake to get everything nicely coated. Roast in the oven for 30-40 minutes, taking out to shake every 10 minutes. It’s ready once the cauliflower is tender as well as golden.
- Make up 500ml of hot vegetable stock and pop into a blender along with the roasted cauliflower. You’ll need to pop the roasted garlic cloves out of their skins before adding them. Blitz in the blender until smooth, then add the cheese and blend again.
- To make the crumble topping you can either pulse the nuts and grated cheese in a small food processor, or pop the nuts into a bag and bash with a rolling pin, then add the cheese, give it all a good shake and you’re done.
- When you’re ready to serve gently heat the soup in a pan and then pour into bowls and scatter with the crumble topping, along with a few sprigs of fresh thyme, a drizzle of olive oil and a twist of black pepper.
More ideas with roasted cauliflower
Kate from Veggie Desserts has tips for using the entire cauliflower in her blog post which is pretty inspiring: Cauliflower Leaf Miso Soba Soup + Miso Roasted Cauliflower
Laura from How To Cook Good Food as put together a beautiful looking salad: Roasted Cauliflower and Pomegranate Salad with a Lemon Anchovy Dressing
Jan from A Glug of Oil made a creamy soup using roasted cauliflower and plenty of cheddar cheese: Roasted Cauliflower and Cheese Soup
Kellie from Food To Glow has lots of inspiration for amazing ways to use both roasted and unroasted cauliflower, but her vegan spin on a much-loved sweet and sour style recipe is definitely one i’m going to try on for size: Roasted Cauliflower Marbella
I’m hooking my recipe up with some brilliant blogging events…
Souper Soup with Jo’s Kitchen
Credit Crunch Munch from Fab Food 4 All and Fuss Free Flavours
Extra Veg with Utterly Scrummy and Fuss Free Flavours who is playing host this month
Tasty Tuesdays over on Honest Mum
Recipe of the Week with A Mummy Too
No Croutons Required from Tinned Tomatoes and Lisa’s Kitchen who is hosting this month’s round
Disclosure: I am an ambassador for Optimum Froothie and have included affiliate links in this blog post. If anyone decided to purchase one of these blenders after reading my post and clicks on the link I will receive a small percentage of the sales.