Go Back
Roasted Cauliflower Soup

Roasted Cauliflower Soup

Delicious roasted cauliflower soup loaded with ginger and chilli to give it an ultra warming winter feel.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people


  • 1 Head Cauliflower a fairly large one
  • 2 Tbsp Olive Oil
  • 3 Cloves Garlic
  • 1 Brown Onion
  • 50 Grams Pine Nuts
  • 1 Litre Vegetable Stock
  • 1 Good Pinch Salt
  • 2 Tsp Ground Ginger
  • 1 Tsp Chilli Powder


  • Preheat oven 200 degrees Celsius.
  • Chop the cauliflower into pieces and the onion into quarters. Throw in a baking dish.
  • I leave the garlic whole then squeeze it out when cooked but you could peel it now. Add to the baking dish.
  • Add the olive oil and toss the ingredients until coated. Season with salt and pepper.
  • Roast in the oven for 45 minutes or until nice brown bits appear on the cauliflower and it's tender to touch.
  • Meanwhile a medium pot over medium heat toast the pine nuts until golden and fragrant. Turn off heat until vegetables are ready.
  • Once the veggies are roasted add the stock to the pot with pine nuts and bring to the boil.
  • Add the vegetables (peel garlic if needed), chilli, ginger and salt to the pot and cook over medium heat for 30 minutes.
  • Remove from heat and use as tick blender to blend the soup as sooth as you'd like it.
  • Serve warm with crusty bread of toasted tortillas.