Roast Cauliflower Soup

LunchServes 4

Time to restore the healthy eating and what better way than with a deliciously easy soup. This Roast Cauliflower Soup recipe from food writer Elaine Lemm is both nutritious and tasty, and by roasting it, it not only retains the flavour but also becomes sweeter with a touch of nuttiness too. For more recipe inspiration visit  


1 medium cauliflower, broken into florets

1 small red onion, finely chopped

½ carrot, roughly chopped

½ stick celery, roughly chopped

1 clove of garlic, peeled and lightly smashed

8 tablespoon Extra Virgin Olive oil

1 large potato, cut into small chunks

2 teaspoon Turmeric powder

1.2-litre hot stock

Sea salt flakes and coarsely ground black pepper

Preheat the oven to 200C/400F/Gas 6


  1. Pop all the florets onto a baking sheet. Pour over 4 tablespoons of the oil, a good sprinkle of the salt and roll the cauliflower around in it.  Bake for 15 – 20 minutes until browned, ever so slightly burnt on the edges but take care not to overdo this.
  2. Heat 4 tablespoons of oil and add all the chopped vegetables except the garlic, give them a good stir and sweat down for about 5 minutes. Add the garlic and sweat for a few more minutes.
  3. Add the potato and sprinkle over the turmeric and stir well. Pour over the stock, bring to a gentle boil and cook until tender.
  4. Keep back a few florets and add the rest to the soup and continue on a gentle boil for a further 10 minutes.
  5. Blend the soup in a food processor or Thermomix to create a thick, smooth soup.
  6. Pour the soup carefully into a food processor or if you have one and blend to create a smooth, thick soup. Adjust the seasoning and serve.