Roasted Cauliflower Soup


1 whole cauliflower

2 tablespoons ghee or butter

1 clove garlic

1 teaspoon cumin

1 teaspoon turmeric powder

1 teaspoon coriander seeds

1 brown onion

2 cups chicken broth (can use vegetable stock if desired)

3 cups of boiled water

½ cup cream (can substitute with milk too)

Salt to taste


  1. Turn fan forced oven on to 200*C
  2. Cut up cauliflower into florets, rinse and place in a bowl.
  3. Combine olive oil, turmeric, coriander and pour over cauliflower. Toss until all combined.
  4. Place cauliflower onto a baking tray lined with baking paper an place in the oven for 20mins or until golden.
  5. Meanwhile, in a pot add the diced onion and grated garlic with a bit of ghee or butter and cook on high heat for 3-5 minutes constantly stirring until the onions soften.
  6. Take the cauliflower out of the oven and place ¾ of the cauliflower into the pot. Leaving ¼ of the cauliflower to use as a garnish for later.
  7. Add chicken stock and water and bring to boil. Boil for 15 minutes then take off the heat and use an electric hand blender to puree the mixture.
  8. Turn stove back on low and Stir through cream and salt. Cook further 1-2 minutes then your soup is ready to serve.

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