Roast cauliflower soup with cumin
Cauliflower roasted until golden, then simmered and blended with cumin and a little oat milk. Roasting makes it nutty and sweet, and the toasted pumpkin seeds add crunch.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Heat the oven to 220°C (200°C fan). Cut the cauliflower into small florets, including the tender core and leaves.
- Toss the florets on a large baking tray with half the olive oil, the cumin and a good pinch of salt. Roast for 25 minutes, turning once, until golden at the edges.
- Meanwhile, chop the onion and crush the garlic. Warm the rest of the oil in a large pan over a medium heat and cook the onion for 6 minutes, then add the garlic for 1 minute.
- Add the roasted cauliflower, keeping a few florets back for the top, along with the stock cube crumbled into 600 ml of boiling water. Simmer for 10 minutes.
- Blend with a stick blender until smooth, stir in the oat milk and season with salt and black pepper.
- Toast the pumpkin seeds in a dry pan for 2 minutes, until they pop. Ladle the soup into bowls and top with the seeds and the saved florets.
Tip Roast the florets until they are properly brown at the edges, because pale cauliflower makes a dull soup. The leaves roast well too.
Per portion
| Energy | 344 kcal |
| Protein | 13 g |
| Carbohydrate | 24 g |
| of which sugars | 14 g |
| Fat | 22 g |
| of which saturates | 4 g |
| Fibre | 8 g |
| Salt | 2.26 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cauliflower1
- onion1
- garlic2 cloves
- cumin1 tsp
- vegetable stock cube1
- oat milk100 ml
- olive oil2 tbsp
- pumpkin seeds20 g
