Over the last few months or so, I’ve been trying to eat more and more seasonal foods. They taste better, they’re cheaper, they’re better for the environment, and full of goodness…what’s not to love?
As we move towards the spring (hurrah!), one of the veggies coming into season is the gorgeous, versatile and humble cauliflower.
I love cauliflower every which way – as a pizza base, as ‘rice’, roasted, blended into creams and sauces. Heck, I love it so much that I’ll even eat it boiled!
However, I had never made a cauliflower soup until last week. Now, I wonder…WHY!???! They make for the creamiest, dreamiest and most delicious soups imaginable.
This Roasted Cauliflower Soup is utterly divine. The roasting of the cauliflower brings out its natural sweetness and flavour, while the coconut milk adds to that creaminess.
However, this soup is deceptively simple, and is very very easy to make – the perfect staple to make in bulk for lunches for the week ahead!
The flavours in this soup are also very simple – the creaminess doesn’t need that much, I don’t think – yet it is still full of flavour, and the texture is such heaven. I still find it amazing that you can create soups this velvety and creamy with vegan ingredients!
As well as this, I added in some toasted almonds for texture, as well as for a nutritious, skin-loving boost. Oh, and because almonds and cauliflowers make a perfect pairing. Who knew?!
I drizzled over some truffle oil for extra flavour, but you can omit this if you’d prefer – I know it isn’t the cheapest of options, and some vegans don’t use it at all!
However, if you are happy to use it…please do! It is a match made in heaven!
Enjoy, cauliflower lovers!
Creamy Roasted Cauliflower Soup With Toasted Almonds
- Serves 4 –
- 1 large head cauliflower, chopped into florets
- 4 cloves garlic, crushed and minced
- One onion, peeled and finely chopped
- 1 bay leaf
- 2 cups vegetable stock
- 1/2 of a 400g tin coconut milk (I used Coconut Merchant)
- 1/3 cup almonds or white beans (optional)
- Juice 1/2 lemon
- 1 tbsp butter, dairy-free or otherwise (optional)
- Salt and pepper, to taste
- Toasted almonds, to serve (optional – I simply toasted mine on a dry heat on the hob for a few minutes)
- Sprinkling chives and truffle oil, to serve (optional)
- Preheat your oven to 220C. In a bowl, toss your cauliflower with 1 tbsp of olive oil and season with salt and pepper. Lay on a lined baking tray and roast until tender and golden (you can also roast your garlic if you’d prefer, rather than sautéing later – just leave the skin on during prep, if doing this, then squeeze from the skin later!) – around 30 minutes. Remove from the oven and set aside.
- Heat some oil in a large, deep saucepan. Add the onion and cook for a few minutes. Add in the garlic (if not roasted), then fry until the onion is softened and translucent, stirring often.
- Add your vegetable stock and bay leaf, then bring to a boil and allow to simmer for a few minutes. Add in your cauliflower and cook for a further 5-10 minutes.
- Stir through the coconut milk and lemon juice, fish out the bay leaf and remove from the heat.
- Place in a high speed blender, along with the butter, almonds or beans (if using) and blitz until completely smooth. Add more liquid if desired, and season to taste.
- Serve warm topped with the toasted almonds, a drizzle of truffle oil and a sprinkling of fresh chives.