Creamy Cauliflower Soup

Searching for a cosy meal that’s also straightforward to prepare?

This creamy cauliflower soup ticks all the boxes.

Roasting the florets brings out a gentle sweetness, while coconut milk lends the soup its signature velvety texture.

Even the often-discarded cauliflower leaves find new life as a crispy topping, ensuring minimal waste and a generous boost of flavour.

Whether you’re looking for a quick lunch or a warming supper, this soup is likely to become a staple in your recipe collection.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Creamy Cauliflower Soup recipe:

• 1 whole cauliflower
• 1 tin coconut milk (400ml)
• 350ml stock
• 1/2 onion
• 2 garlic cloves
• Cumin
• Olive oil
• Salt

Why Roasting Adds Extra Flavour

Roasting cauliflower florets before blending them into soup is a simple trick that pays off in taste.

The heat of the oven caramelises the natural sugars in the cauliflower, leading to a deeper, more complex flavour profile.

It only takes a small drizzle of oil, a sprinkle of cumin, and some salt to give these florets a deliciously golden exterior, which translates into a richer soup once everything comes together.

Making Use of the Leaves

Cauliflower leaves are often discarded, but they’re surprisingly versatile.

By washing, chopping, and roasting them, you can transform these leaves into a crunchy garnish that adds texture and extra nutrients.

This approach cuts down on kitchen waste and shows just how far a single head of cauliflower can go.

Best of all, the leaves require minimal effort—they simply need a quick roast alongside the florets to become crisp around the edges.

Embracing Coconut Milk for Creaminess

A can of coconut milk goes a long way in turning ordinary soup into something memorable.

The creamy consistency complements roasted cauliflower exceptionally well, ensuring each spoonful has a smooth mouthfeel.

Coconut milk is also a great option if you’re aiming to keep your soup dairy-free.

For an even richer result, choose full-fat coconut milk rather than a light version, but remember to taste for balance so that the coconut flavour doesn’t overpower the other ingredients.

Simple Spices with Big Impact

Cumin is the star spice here, pairing perfectly with the cauliflower’s earthy notes. It brings a warm depth that’s reminiscent of roasted nuts, rounding out the soup’s sweetness. If you’re feeling adventurous, you could add a touch of paprika or chilli flakes for an extra kick. Salt is another essential element; it helps intensify the natural flavours of both the roasted florets and the coconut milk. A little can go a long way, so sprinkle carefully and adjust to your personal taste preferences.

How to Make This Creamy Cauliflower Soup Recipe

Step 1: Remove and separate

Begin by taking off the cauliflower’s outer leaves and setting them aside for later use.

Break the cauliflower head into small florets, roughly uniform in size so they roast at the same rate.

Give each floret a quick rinse if needed, then pat them dry to remove excess moisture.

Step 2: Season and roast florets

Preheat your oven to 180°C.

Place the cauliflower florets on a baking tray and drizzle over about 1 tablespoon of olive oil.

Sprinkle with 1 teaspoon of cumin and a pinch of sea salt.

Toss everything together, ensuring each floret is well coated.

Roast them for approximately 45 minutes, or until they’re slightly browned and tender when prodded with a fork.

Step 3: Prepare the leaves

While the florets are cooking, wash the cauliflower leaves thoroughly.

Chop them into smaller pieces, discarding any particularly tough stems.

With about 15 minutes of roasting time left for the florets, place the chopped leaves on a separate baking tray.

Drizzle a little olive oil on top and slide them into the oven.

Keep an eye on them, as they crisp up quicker than the florets.

Step 4: Sauté onions and garlic

Heat a tablespoon of olive oil in a pan over medium heat.

Finely chop half an onion, then add it to the pan. Cook until the onion turns translucent, stirring occasionally so it doesn’t stick.

Crush two garlic cloves and toss them in, letting them sauté for around five more minutes.

This low-and-slow approach imparts a lovely, mellow flavour to the soup.

Step 5: Gather and remove

Once the roasting time is up, take both trays out of the oven—the florets should be golden-brown, and the leaves lightly crisped.

Let them cool slightly so you don’t burn yourself when handling them, as you’ll be blending the florets in the next step.

Step 6: Blend into soup

Transfer the roasted florets to a blender or food processor.

Pour in the can of coconut milk, followed by the stock, and tip in the sautéed onion and garlic.

Blend the mixture on high until it becomes smooth and creamy.

If you find the soup too thick, add a bit more water or stock until you reach your desired consistency. Always taste at this stage to check the seasoning.

Step 7: Serve and garnish

Ladle the soup into bowls and top with the crispy cauliflower leaves.

If you’re after extra flair, you might scatter some roasted chickpeas on top or finish with a drizzle of truffle oil.

Serve it immediately while still piping hot and savour the comforting aroma of roasted cauliflower and warming spices.

Frequently Asked Questions

Can I freeze this soup?

Yes, you can.

Allow the soup to cool completely before transferring it to an airtight container or freezer-safe bag.

Defrost overnight in the fridge, then warm gently on the hob.

What if I don’t have coconut milk?

Feel free to use another creamy alternative, such as cashew milk or regular dairy cream if you’re not following a plant-based diet.

Just remember to adjust the seasoning accordingly.

How can I add more protein?

Roasted chickpeas make a great topping, or you could stir in some cooked lentils for extra texture and protein.

Tofu croutons, lightly pan-fried, are another way to boost the protein content.

Is there a suitable substitute for cumin?

If you’re not a fan of cumin, try coriander powder or even curry powder.

Both options complement cauliflower well and introduce a different but equally delicious flavour profile.

Can I prepare anything in advance?

Absolutely. You can roast the cauliflower florets and leaves in advance, then store them in the fridge.

Similarly, you can sauté the onion and garlic ahead of time.

When you’re ready, simply blend everything together and heat through on the hob.

And that’s it for this Creamy Cauliflower Soup recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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