January is well and truly soup season. It’s hearty, warming and filling, a good way to up your vegetable quota and it’s budget friendly too. This Creamy Roasted Cauliflower Soup ticks all those boxes and if you aren’t usually a fan of cauliflower, this soup is here to change your opinion.
A couple of years ago, hearing the words “cauliflower soup” would have filled me with the same amount of dread as hearing someone mention cabbage soup! I mean, surely if you are going to eat soup then there have to be better options? If you feel like that, then you haven’t tried cauliflower soup like this before. That’s a bold statement, but one I am confident in. Don’t believe me? Give it a try and see!
Do you want to be kept up to date on more posts like Healthy Eating on a Budget? Please subscribe to the blog mailing list (it takes 30 seconds). You will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed.
Click here to sign up.
You see, what makes this cauliflower soup so good is the fact that the cauliflower is roasted first. Roasted cauliflower is the best kind of cauliflower. I nearly didn’t manage to make this soup to photograph, as I was snacking at all the cauliflower as soon as it came out of the oven. There are definitely worse things to snack on though!
This soup has been a firm favourite in our house, especially at this time of year, for a few years now. The reason it was made in the first place was because I actually made way too much roasted cauliflower to snack on, even for me. I made a huuuuuge batch and by day 2 of snacking on it, even I had had enough, so I thought I would make a soup out of it. Since then it has been our go-to when we need a little post-Christmas reset. When we want some lower calorie meals, higher vegetable content meals, and meals that don’t break the bank, we make this soup.
Now, boiled or roasted cauliflower by itself isn’t particularly creamy, but when you blend it with with milk you get a super (or souper….see what I did there?!) creamy texture that makes this soup feel much more indulgent than it actually it. You can use blended up cauliflower to make some seriously good healthier pasta sauces too and we have some of those recipes coming this year.
I am so excited for all the recipes we have coming up this year. I am proud of what we shared in 2017, but to be honest 2017 wasn’t the best year. Sometimes it was just about getting by and that reflected in how creative, or not, as the case was, I felt. Well, something happened when the clock stuck midnight in to 2018 and I have had a huge burst of creativity which I hope won’t slow down any time soon. We have recipes for just about all tastes and diets, meals to suit all budgets and hopefully something a little different that you won’t find elsewhere on the internet. We will be going back to our roots with healthier alternatives to traditionally unhealthy food, along with posting some classic healthy dishes with a twist.
If you have made it this far, then you either like cauliflower already or you trust me that even none cauliflower lovers enjoy it. Roasting the cauliflower really does transform the flavour and when you add the sweetness of the shallots, the fragrant thyme and the roasted garlic, it really is a bit of a taste sensation which you wouldn’t expect from a traditionally quiet boring vegetable.
This can be an everyday staple, or something for a special occasion. We actually made this on Christmas Eve and it was perfect for the occasion. It was light enough before all the festive indulgance, but something a little different for a celebration. However you enjoy it, I hope that you enjoy eating cauliflower in a new way.
Creamy Roasted Cauliflower Soup
- 1 Head of cauliflower
- 3 Garlic cloves
- 2 tbsp Olive oil
- 3 Shallots, peeled and diced
- 2 Celery ribs, chopped
- A pinch of sea salt and black pepper
- 2 tbsp Fresh thyme, chopped
- 750 ml Vegetable stock
- 375 ml Milk (any milk, but we used skimmed in this)
Cut the cauliflower in to chunks and put in a large baking pan with the garlic cloves (still in skin). Drizzle with olive oil, season with salt and pepper and mix well. Put in a preheated oven at 190°C for 30-35 minutes until the cauliflower starts to get crispy.
Once the cauliflower is cooked, add a little oil to a large saucepan and add the shallots and celery and gently cook for 3 minutes. Add the cauliflower and squeeze the garlic out of the skin in to the pan.
Pour in the vegetable stock and thyme, stir well and simmer for 15 minutes.
Add the milk to the pan and then using a hand blender, blend until smooth. If it is still a little thick, add a little more stock.
Saturated Fat: 1g
4g Sugar: 10g