Roasted Cauliflower Soup

ingredients

  • 1 kg cauliflower, chopped into florets
  • 2 tbsp olive oil
  • 3 shallots, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1.5 litres vegetable stock
  • 1 tsp Vegemite (optional, for a umami boost)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Fresh parsley, chopped (for garnish)
  • Salt
  • Pepper

method

Preheat the Oven

  • Preheat your oven to 200°C (400°F).

Roast the Cauliflower

  • Toss the cauliflower florets with 1 tbsp of olive oil, salt, and pepper.
  • Spread them out on a baking sheet in a single layer.
  • Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned.

Prepare the Mirepoix

  • While the cauliflower is roasting, heat the remaining 1 tbsp of olive oil in a large pot over medium heat.
  • Add the diced shallots, carrots, and celery to the pot.
  • Cook, stirring occasionally, until the vegetables are softened and the shallots are slightly caramelized, about 8-10 minutes.
  • Add the minced garlic, cumin, and coriander, and cook for another minute until fragrant.

Combine and Simmer

  • Once the cauliflower is roasted, add it to the pot with the mirepoix.
  • Pour in the vegetable stock and bring to a boil.
  • Reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.

Blend the Soup

  • Remove the pot from heat.
  • Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth. Be careful with hot liquids.
  • If the soup is too thick, add a bit more vegetable stock or water until you reach your desired consistency.

Season and Finish

  • Stir in the tsp of Vegemite (if using) until fully dissolved.
  • Taste and adjust seasoning with more salt and pepper if needed.

Serve

  • Ladle the soup into bowls.
  • Garnish with fresh parsley.
  • Serve hot, with crusty bread on the side if desired.