Roasted Cauliflower Soup

Cleaning out the freezer I came across some cauliflower I had frozen and forgotten about. If in doubt make can throw whatever you like into it, blend it and viola!

serves 2
takes about 40mins

  • about 2-3 cups of chopped cauliflower, I didn't even bother defrosting, just threw it straight into the oven
  • 1 garlic bulb, peel away the outer layers of the bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic
  • olive oil
  • 1/2 cup raw unsalted cashews, soak in water while roasting cauli
  • 1 tbsp miso paste OR sea salt
  • leaves from fresh thyme (I have plenty in the garden if you are local & want some!)
  • 3 cups of water OR vegetable stock
  • 1/2 tsp smoked paprika OR plain paprika
  • 1/2 large lemon
  • pinch chilli flakes
  1. Preheat oven to 200oC. Spread cauliflower & garlic on a roasting dish, drizzle with olive oil, season with salt & pepper.
  2. Bake 30 minutes until golden, rotating cauli half way through.
  3. Add cauli to a blender along with drained cashews, thyme leaves, miso, lemon juice and 1 1/2 cups of water or stock.
  4. Allow the garlic to cool enough so you can touch it without
    burning yourself. Use a small small knife cut the skin slightly around each clove. Use your fingers to pull or squeeze the roasted garlic cloves out of their skins and add to blender.
  5. Blend until pureed then add 1 tbsp olive oil, paprika and rest of the water/stock. Blend again. At this stage I transferred into a saucepan and finished off with a stick blender as I had over filled my food processor!
  6. Pour into a saucepan (if you haven't already) and check seasoning. Add more salt & pepper if you wish.
  7. Reheat on a very low heat until just warm. You might have to pop a lid on the saucepan to prevent the soup hitting the walls.
  8. Serve with toast on the side & enjoy!