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Creamy Roasted Cauliflower Soup

Soup is the answer to so many questions.

  1. What shall we have for dinner tonight?

  2. How am I going to use all these veggies in the fridge?

  3. It’s cold – how can I warm up?

  4. What’s the easiest, quickest and tastiest dinner I can think of right now?

Soup is my ultimate go-to for all the reasons above and more.

When I was growing up, my grandmother used to always make “special soups” made from an array of different Chinese herbs if anyone in our family was suffering an ailment or illness of any type.  They tasted horrible, but the association that I now have with soup- is that it is a nourishing meal.

Today- ours is both delicious AND nourishing (progress)! Featuring our weekly super veggie- Cauliflower- this is a yummy, easy, winter-y soup. It ticks all the seasonal boxes – comforting, warm, creamy and best of all, done in a jiffy. This soup embodies three things for which Minifarms stands- eating seasonal, yummy nutrition, and it’s easy to make!

My recipe is a take on Cookie and Kate’s version – I have simplified it even more (it is a delicious recipe to begin with, so if you’d like, check it out here

What you need:

  1. 1 whole cauliflower, cut into florets

  2. 2 potatoes, cut into chunks

  3. 2 onions, cut into chunks

  4. 2 cloves of garlic, smashed

  5. 3 cups of water or veggie broth (if you’re not using veggie broth, throw in a veggie broth cube)

  6. 1 cup of full cream milk or cream*

  7. ½ a lemon

  8. Salt and pepper

  9. Olive oil

  10. Knob of butter – about 40g

*you can substitute the milk or cream for an extra cup of broth


  1. Scatter the cauliflower on a roasting tray, drizzle generously with olive oil and season with salt and pepper.

  2. Roast in a 180 deg oven for about 20-25 min or until the cauliflower is lightly caramelized.

  3. When the cauliflower is almost done, heat a glug of olive oil in a large pot and start lightly frying the onions, garlic and potatoes.When the onion is translucent add the cauliflower and continue to stir for a minute or two.

  4. Add the broth and bring to a simmer.

  5. Simmer until the potatoes are cooked through.

  6. Once the potatoes are cooked through, add the milk/cream and turn off the heat.Add the butter.  Blitz everything with a hand blender until smooth and creamy.

  7. Stir in the lemon juice, and season.

Optional Extras:

I also love adding in nutmeg, cumin seeds and turmeric.

Creamy Roasted Cauliflower Soup

Garnishes also take this soup to a whole new level.  How about a fresh drizzle of olive oil, a bit of fresh parsley and cracked pepper? I love using chives, bacon bits and gratings of any sharp cheese!


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