I remember the look on my husband’s face when on my turn to cook dinner I excitedly declared that we were having Cauliflower soup. Let’s just say, that his expression was certainly not one of immense joy. Huge disappointment is a better description. What? Just cauliflower?
Well, wasn’t he surprised! This Roast Cauliflower soup is simply delicious and regularly stands proud as a stand-alone dish on our dinner menu at home. I have even served it as entrée at many a dinner party with rave reviews. Trust me, it’s a party pleaser.
A formidable cruciferous vegetable that belongs to the Brassicaceae family, cauliflower along with broccoli, cabbage, brussels sprouts, bok choy, radish, turnips and kale are packed full of vitamins, minerals and powerful phytonutrients known for their health benefits and superior disease fighting abilities.
As a naturopath I am always incorporating Brassicaceae meal ideas into treatment plans for my clients to aid their liver in detoxification, for their antioxidant properties, for balancing hormones, lowering cholesterol & blood sugar, supporting bowel health and reducing the risk for a number of lifestyle diseases.
I hope you enjoy this yummy soup and superfood. Dinner should always be the smallest meal of the day, especially for maintaining a healthy weight so please give it a try!
- 1 large cauliflower cut into small florets
- 1 red or brown onion, diced
- 2 tablespoons cold-pressed extra-virgin olive oil for baking
- 1 tablespoon olive oil for frying onion and garlic
- 2 -3 cloves garlic, cut finely or minced
- 3 cups of vegetable stock
- Squeeze half a lemon (equivalent to approx. 1 tablespoon)
- 1/3 teaspoon of ground nutmeg
Preheat the oven to 190 degrees Celsius fan forced oven or 200 degrees conventional.
Line an oven baking dish with baking paper.
In a bowl, mix the cauliflower florets with 2 tablespoons of olive oil and spread onto baking paper in a single layer.
Cook for 30-40 minutes depending on your oven. I like my cauliflower to be somewhat light brown and tender. Turn the cauliflower a few times so it cooks evenly and doesn’t burn.
In the meantime, put your onion, garlic and 1 tablespoon of olive oil in a fry pan and cook on medium heat, then low so the onions caramelize.
Once both are cooked, add all vegetables to your vegetable stock in a large saucepan with a little bit of seal salt if you wish and simmer for 15 minutes.
Let the soup cool and then transfer in batches to a blender and return to saucepan for re-heating when it’s time to enjoy this yummy soup.
Sprinkle with a little nutmeg and pepper and serve.
Whilst this soup can keep in the freezer, I prefer to eat this one fresh.