Roasted cauliflower soup

Roasted cauliflower soup

48 ratings

Irem, doctor


„This vegan cauliflower soup is silky and smooth and absolutely wonderful in combination with the crispy bruschetta.“

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1
cauliflower
4 tbsp
olive oil
½ tsp
fennel seeds
½ tsp
nutmeg (ground)
¼ tsp
sugar
600 ml
vegetable stock
1
ciabatta
100 ml
soy milk
5 g
basil
1
shallot
2 cloves
garlic (divided)
200 g
tomatoes
salt
pepper
cayenne pepper
olive oil for serving
Metric
Imperial
  • 1  cauliflower
  • 4 tbsp olive oil
  • ½ tsp fennel seeds
  • ½ tsp nutmeg (ground)
  • ¼ tsp sugar
  • 600 ml vegetable stock
  • 1  ciabatta
  • 100 ml soy milk
  • 5 g basil
  • 1  shallot
  • 2 cloves garlic (divided)
  • 200 g tomatoes
  • salt
  • pepper
  • cayenne pepper
  • olive oil for serving

Utensils

  • large saucepan
  • baking tray
  • oven
  • hand blender
  • large bowl
  • serrated knife
  • cooking spoon
  • cutting board
  • knife
  • baking paper (optional)
  • fine grater (optional)

Enjoy with

Verdicchio, 2012
The robust nature of this particularly fresh white wine rounds off the intense flavor of the soup without influencing its aroma. Enjoy this classic from central Italy between 9 - 11°C/48-50°F.

Nutrition per serving

Cal
513
Protein
14g
Fat
27g
Carb
68g

Step 1/11

Preheat oven to 200°C/390°F. Cut cauliflower into small florets.
  • 1 cauliflower
  • oven
  • cutting board
  • knife

Preheat oven to 200°C/390°F. Cut cauliflower into small florets.

Step 2/11

In a large saucepan, roast cauliflower and fennel seeds in some olive oil for approx. 3 – 5 min. until fragrant.
  • ½ tsp fennel seeds
  • 1 tbsp olive oil
  • large saucepan
  • cooking spoon

In a large saucepan, roast cauliflower and fennel seeds in some olive oil for approx. 3 – 5 min. until fragrant.

Step 3/11

Season with sugar, nutmeg, salt and pepper.
  • ¼ tsp sugar
  • ½ tsp nutmeg
  • salt
  • pepper
  • fine grater

Season with sugar, nutmeg, salt and pepper.

Step 4/11

Deglaze pan with vegetable stock. Bring to a boil, reduce heat, and allow to simmer for approx. 8 – 10 min. until the cauliflower is tender.
  • 600 ml vegetable stock

Deglaze pan with vegetable stock. Bring to a boil, reduce heat, and allow to simmer for approx. 8 – 10 min. until the cauliflower is tender.

Step 5/11

Add soy milk to pan.
  • 100 ml soy milk

Add soy milk to pan.

Step 6/11

Remove soup from heat and blend with a hand blender until smooth. Allow to rest.
  • hand blender

Remove soup from heat and blend with a hand blender until smooth. Allow to rest.

Step 7/11

Cut ciabatta into slices.
  • 1 ciabatta
  • serrated knife

Cut ciabatta into slices.

Step 8/11

Place bread slices onto a baking tray (lined if needed) and drizzle with olive oil. Bake in a preheated oven at 200°C/390°F for approx. 5 – 7 min. until golden brown and crispy. Remove from oven.
  • 1 tbsp olive oil
  • baking tray
  • oven
  • baking paper

Place bread slices onto a baking tray (lined if needed) and drizzle with olive oil. Bake in a preheated oven at 200°C/390°F for approx. 5 – 7 min. until golden brown and crispy. Remove from oven.

Step 9/11

Thinly slice basil and finely chop shallot and a part of the garlic. Dice tomatoes into small cubes.
  • 5 basil
  • 1 shallot
  • 1 clove garlic
  • 200 tomatoes
  • cutting board
  • knife

Thinly slice basil and finely chop shallot and a part of the garlic. Dice tomatoes into small cubes.

Step 10/11

Transfer tomatoes, basil, shallots, and garlic to a bowl. Add some olive oil and season to taste with salt, pepper, and cayenne pepper. Mix well to combine.
  • 2 tbsp olive oil
  • salt
  • pepper
  • cayenne pepper
  • large bowl
  • cooking spoon

Transfer tomatoes, basil, shallots, and garlic to a bowl. Add some olive oil and season to taste with salt, pepper, and cayenne pepper. Mix well to combine.

Step 11/11

When the bread is cool enough to handle, halve garlic clove and use flat side to rub over toasted bread. Top with tomato mixture. Reheat soup if needed and transfer to soup plates. Drizzle with extra olive oil and serve with bruschetta on the side.
  • 1 clove garlic
  • olive oil for serving
  • cutting board
  • knife

When the bread is cool enough to handle, halve garlic clove and use flat side to rub over toasted bread. Top with tomato mixture. Reheat soup if needed and transfer to soup plates. Drizzle with extra olive oil and serve with bruschetta on the side.