Creamy roasted cauliflower soup
A refreshing cauliflower soup that will leave no soup lover cold! It’s a soup that is so delicious that even those who aren’t usually big soup lovers will be charmed by its creaminess. Useful cauliflower, refreshing beans and crunchy nuts come together to make a delicious combo you won’t want to miss! Truly delicious, creamy and refreshing – that’s exactly how you could describe this unrivalled wholemeal cauliflower soup! Here’s the recipe for you to try for yourself!
Servings: 4 soup friends
Preparation time: 75 minutes
Difficulty: Easy
To prepare you will need:
- 1 medium-sized head of cauliflower, cut into florets
- 1 sliced onion
- 5 whole, peeled garlic cloves
- 1 tbsp olive or coconut oil (optional)
- 100 g Indian nuts
- 1 can of white beans
- 950 ml vegetable broth
- 230 ml water (add more if necessary)
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- salt and ground black pepper (to taste)
For serving (optional):
- parsley
- chilli flakes
- some roasted cauliflower florets
How to make cauliflower puree soup?
Preheat the oven to 200 degrees and line a baking tray with baking paper. Place the cauliflower florets, onion and garlic on a baking tray. Drizzle with a drizzle of oil (optional) and season with salt and pepper. Roast the vegetables in the oven for 30 minutes, stirring occasionally. While the vegetables are cooking, prepare the Indian nuts. To do this, place the nuts in a bowl, pour hot water over them and set aside. Then drain and rinse the beans (you can also use dried beans instead of canned beans if you prefer and cook them yourself beforehand).
Remove the vegetables from the oven and place in a large soup pot (leave a few cauliflower sprigs for serving) with the vegetable stock, beans and seasonings. Stir and bring to the boil. Simmer the vegetables over a low to medium heat for 15-20 minutes until the cauliflower is completely tender and the mixture is broken down. Then turn off the heat and pour the mixture into a blender with the lemon juice and a pinch of salt. Process until creamy and silky. Then pour half of the mixture back into the pot and add the soaked Indian nuts to the remaining mixture in the blender. Blend until smooth. Pour the mixture into the pot with the rest of the soup and blend thoroughly.
Season to taste – add salt and pepper or ground muscat if desired. Serve with parsley and chilli flakes if desired. Enjoy immediately!
NB. If you don’t have a blender, you can also use a food processor or blender. However, a blender may not be able to crush the nuts – if you want to puree the soup using a blender, use a blender or food processor to blend the nuts until creamy.
