Roasted Cauliflower Soup

DIFFICULTY
Easy Easy
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Roasted Cauliflower Soup
Lusciously creamy, cauliflower soup is a comforting go-to. Top with radish slices and edible flowers for the finishing touch.Lusciously creamy, cauliflower soup is a comforting go-to. Top with radish slices and edible flowers for the finishing touch.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 2 potatoes
  • 2 spring onions
  • 700 g cauliflower, washed and cut into florets (equivalent to a medium cauliflower)
  • Olive oil
  • 800 ml vegetable stock (approx., the cabbage and potatoes must be covered)
  • 200 g cream or coconut milk
  • Nutmeg
  • 1 tbsp lemon juice (or a little more)
  • Salt and freshly ground pepper
  • 1 box of beetroot or radish sprouts
  • 4 radishes
  • Optional edible flower mix, fresh or dried for decoration
  • Method

  • 1
    Peel and roughly dice the potatoes. Cut the spring onion into small pieces. In a Le Creuset 3-ply Stainless Steel Saucepan, fry both with the pre-prepared cauliflower in a dash of olive oil for about 5-7 minutes, until roasted. Pour in vegetable stock until all the vegetables are covered and simmer on a medium heat for about 20 minutes.
  • 2
    When all the vegetables are soft, puree with a hand blender and gradually add the cream or coconut milk. Sea-son with a pinch of freshly grated nutmeg, lemon juice, salt, and pepper.
  • 3
    Wash the radishes and cut into thin slices.
  • 4
    Cut the sprouts from the bed.
  • 5
    Arrange the soup with the radishes, sprouts and flowers and serve hot.