Roasted Cauliflower Soup




  1. Preheat the oven to 175°C/347°F.
  2. Rinse the cauliflower florets and drain well, then transfer to a baking sheet lined with parchment paper.
  3. Drizzle with olive oil and add the cumin, caraway, freshly ground black pepper and garlic.
  4. Toss to combine. Roast for 15 minutes, then remove from the oven and set aside.



Meanwhile, add the celery stalks, onion, parsnip, and vegetable stock to a medium pot. Bring to boil over high heat, then cover and simmer over low heat for 15 minutes. Transfer the roasted cauliflower and the soup into the blender and pulse to obtain a creamy liquid. Serve warm and garnished with caraway.

Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon