Cauliflower Soup


This is such a simple yet one of the most delicious soups I've made. I adore cauliflower, I eat it raw dipped in tahini and roasted with extra virgin olive oil. The slower you roast, a slightly older softer cauliflower, will bring out the sweetest taste.

High in potassium and vitamin c, essential for lowering blood pressure, supporting nervous system and immunity.


Serves a generous serving of 8 (we like big bowls)

2 medium-large cauliflowers, cut into florets
2 red onions chopped
3 cloves of pressed garlic (more is optional)
1 whole fresh lemon juice
Extra Virgin olive Oil
Pink Himalayan Salt
1.5 litres of vegetable or chicken organic broth
1/2 tsp. Smoked Paprika
1/4 tsp. Cayenne Pepper
2-3 tbsps. Butter


Line a roasting tin with baking paper
Toss cauliflower with a generous drizzle of extra virgin olive oil and season with salt, cayenne and smoked paprika
Bake in a fan assisted oven around 185 degrees for 35 / 40 minutes and keep basting cauliflower with olive oil until it's caramelized.
Meanwhile, place chopped onions in large soup pan with olive oil, adding a pinch of pink salt and pressed garlic. Let the onions sweat, cover with lid, for 7-10 minutes.
Then transfer the stock and roasted cauliflower and bring to heat and simmer for 20 minutes.
Add a squeeze of fresh lemon juice to bring out the flavour
You may want to adjust the seasoning or consistency by adding more water, then simmer for last 5 minutes and add butter.

Blend with a soup blender or general blender and serve with a pinch of fresh coriander and spring onions.