Roasted cauliflower soup |

Roasted cauliflower soup

Pontus Hagman

The flavours from roasting the cauliflower make this soup stand out from any other cauliflower soup!


  • 1 large cauliflower, cut into bite-sized pieces
  • 3 tbsp extra virgin olive oil
  • onion, chopped
  • 2 garlic cloves, minced
  • 1 L (4 cups) vegetable broth 
  • 2 tbsp (30 g) unsalted butter 
  • 1 tbsp fresh lemon juice
  • ¼ tsp ground nutmeg
  • salt
  • 2 tbsp parsley, chives or green onion, finely chopped


  • Preheat the oven to 215 °C.
  • On a baking tray toss the cauliflower with 2 tbsp of olive oil and season it with salt.
  • Bake cauliflower for about 25-30 min, tossing it halfway.
  • When cauliflower is almost done, over medium heat warm in a soup pot 1 tbsp olive oil.
  • Add onion and ¼ tsp salt. Cook about 5-7 min until onion is turning translucent.
  • Add garlic. Cook for about 30 sec.
  • Add broth and transfer cauliflower to the pot.
  • Increase the heat to medium-high to bring mixture to simmer.
  • Reduce heat as necessary to maintain a gentle simmer.
  • Cook, occasionally stirring for 20 min.
  • Once done, let it cool for a few minutes. 
  • Blend it with a hand mixer into a creamy soup.
  • Add butter and blend until smooth. 
  • Add lemon juice and nutmeg and blend it again.
  • If necessary, add additional salt to taste.
  • Top individual servings with herbs of your choice and freshly squeezed lemon juice.

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