Home » Recipes » Cauliflower and roasted garlic soup

Cauliflower and roasted garlic soup

Name: Cauliflower and roasted garlic soup
Yield: Serves 4 as a starter, 2 as a main
Ingredients: 2 whole butternuts, halved and seeded; 1 tbsp olive oil; salt and freshly ground black pepper, to taste; 15g butter; 1 onion, peeled and thinly sliced; 1 cauliflower head, cut into florets + extra, roasted, to garnish; 300ml fresh cream; 400ml vegetable stock; 3 garlic cloves, roasted for 15 minutes at 180°C and peeled; chives, chopped, to garnish

April 7, 2024 (Last Updated: April 15, 2024)

Who wouldn’t love a soup that is sophisticated enough to serve at a dinner party, but simple enough to make on a weeknight?

This creamy, hearty cauliflower and roasted garlic soup is the perfect recipe on a chilly night – and the best part? Serve it up in butternut halves for extra nutritional goodness!

Print Recipe

Cauliflower and roasted garlic soup

Serves: Serves 4 as a starter, 2 as a main

Cooking Time: 1 hr 15 mins

Ingredients

2 whole butternuts, halved and seeded
1 tbsp olive oil
salt and freshly ground black pepper, to taste
15g butter
1 onion, peeled and thinly sliced
1 cauliflower head, cut into florets + extra, roasted, to garnish
300ml fresh cream
400ml vegetable stock
3 garlic cloves, roasted for 15 minutes at 180°C and peeled
chives, chopped, to garnish

Instructions

Preheat the oven to 180°C. Place the butternut halves on a roasting tray, drizzle with the olive oil and season to taste. Roast in the oven until cooked through, 45 minutes.

Melt the butter in a saucepan over medium heat, add the onion and sauté until soft. Add the cauliflower florets, cream, stock and garlic cloves and simmer until the cauliflower is soft and cooked through, 10 – 15 minutes. Place the mixture in a blender and blitz until smooth. Season to taste and pour the warm soup into the prepared butternut halves. Serve garnished with roasted cauliflower florets and chopped chives.