Roasted Cauliflower Soup

by Ooooby Crew
Roasted Cauliflower Soup


1 head cauliflower
1/4 cup olive oil, divided
salt and freshly ground pepper
1 medium onion, chopped (approx 1 cup)
1 large stalk of celery, chopped (approx 1/2 cup)
1 medium carrot, diced (approx 1/2 cup)
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder
1/2 teaspoon turmeric
pinch of cayenne pepper
1 teaspoon minced garlic
4 cups chicken or vegetable stock
1/4 cup sour cream (regular or light, non nonfat) plus more for garnish
coriander, chopped


Break the cauliflower into uniform pieces, toss with 2 tablespoons olive oil, a pinch of salt and a couple grinds of black pepper. Roast in 18-20 minutes at 200c, tossing the florets once midway through. It’s done when the cauliflower is still firm, but golden brown on a couple of sides. Meanwhile, add the chopped onion and the remaining 2 tablespoons of olive oil to a medium-size stock pot. Sauté over medium high heat until translucent, about 6-7 minutes. Add the chopped celery, carrots and season. Cook until the vegetables are beginning to soften, about 10 minutes. Next, add the spices and garlic. Sauté for 2 more minutes, taking care not to burn the garlic. When the cauliflower is done, add it to the pot with the chicken stock. Bring all this to a boil, then down to a simmer. Simmer uncovered for about 10 minutes or until the cauliflower is quite soft. Add 1/4 cup sour cream and puree. Garnish with more sour cream and chopped coriander.

One of the great joys each week is opening up my Free Co. box and discovering what they have sent me. I can then plan my meals around the veg and challenge myself with new recipes and ideas. I'm also supporting a truly sustainable business.

— Hannah

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