Roasted cauliflower soup is currently our favourite go-to meal when we don’t particularly feel like cooking. Since it’s also winter here, few meals can beat the warm comforting taste of roasted cauliflower, mixed in with a healthy dose of roasted garlic and coconut cream.
For those on the Banting (LCHF) meal plan, this is a winner.
This recipe calls for roasting cauliflower and garlic in the oven for about half an hour until the cauliflower is tender and just starting to brown. This gives the cauliflower a deeper and richer flavour.
While the cauliflower is roasting, soften the veggies and herbs in a pot. Add the cauliflower to the veggies with the stock and cook till soft.
Blend/puree the soup mix together with a can of coconut cream.
And there you have it. Roast cauliflower soup with garlic and coconut cream.
Serves: 4 adults
- 1 large head of cauliflower
- 6 cloves of garlic, peeled
- 3/4 teaspoon salt, ground (we use Himalayan pink salt)
- 1/4 teaspoon black pepper, ground
- 1 teaspoon fresh thyme (may use dried)
- 4 tablespoons of coconut oil (or use olive oil)
- 1 leek, thinly sliced
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 3 cups stock (chicken or vegetable)
- 1 can coconut cream (optional but highly recommended)
- Pre-heat oven to 200 degrees C. Break the cauliflower into small florets, removing the core and excess stems. Toss the cauliflower and garlic cloves with 3 tablespoons of the coconut oil and season with salt and pepper and place in a roasting try.
- Roast for 30 minutes until the florets are soft and just starting to colour at the edges. Don’t burn or over-roast the florets as this will leave a bitter crunchy taste in the soup.
- Cook the chopped leek, carrot, celery and thyme in a large pot with a tablespoon of coconut oil for about 10 minutes until tender.
- Once the cauliflower is ready, add it to the vegetables. Add the 3 cups of vegetable stock and bring to the boil. Turn down the heat and simmer for about 10 minutes until all the veggies are soft and the liquid has reduced.
- Pour the soup mixture into a food processor or use a stick blender to puree until smooth. For a totally decadent finish, blend in a can of coconut cream (the thick stuff, unless you want to use coconut milk which makes the final product a bit more liquid)
- Serve with a drizzle of olive oil and season to taste
A couple of notes. We’ve made this soup a couple of times and we all love it – even the kids ask for seconds. At first I used dried thyme, which left a few stalks in the final soup. This is probably unavoidable unless you want to go through the process of straining your soup for an even silkier finish, but I think this might be slightly overkill for a hearty soup. I prefer to use fresh thyme if available.
A blender or stick blender seems to get better results than the food processor. If you want a smoother finish go for the blender, if you like it a little more chunky, the food processor will work perfectly.
You can add as little or as much garlic to the roasting process as you want. We once put in a whole bulb and it was fantastic. Using about 6 whole cloves is the minimum we would use to get that nice rich flavour profile.
Experiment to your taste and enjoy.