Roasted Cauliflower Soup

Roasted Cauliflower Soup

A deceptively easy, soul-warming soup for the cool weather.   As soon as the temperatures begin to shift downward in late September and the big, beautiful heads of cauliflower appear at the farm stands, I begin making this soup.

I like a little heat, so I use a spicy smoked paprika, but if you don’t want heat, you could skip that or substitute a sweet paprika.  Want heat, but don’t have smoked paprika?  Add a dash of cayenne pepper instead.

Depending on the size of the head of cauliflower and your preference in the consistency of soup, you may use a little more broth.  You probably won’t use less, unless you like your soup super-thick and/or you have a tiny head of cauliflower.

Spicy Roasted Pepitas would make a good garnish and add a complementary crunchy texture.  You could also reserve some of the roasted cauliflower florets and use them as a garnish.

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About Chef

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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