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Roasted Cauliflower Soup

Roasted Cauliflower Soup

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Roasted Cauliflower Soup

Feeds
4People
Preparation time
55Min.
Difficulty
easy

Ingredients

ungrouped
2 onions, peeled and quartered
650 g cauliflower, cut into florets (don't discard the stems)
4 cloves of garlic, unpeeled
45 ml Knorr Creamy 1000 Island salad dressing
15 ml olive oil
pinch sugar
400 ml tin of coconut milk
500 ml warm vegetable stock
Garnish:
2 cauliflower florets, broken into small pieces
oil for frying
chives, chopped
Robertsons freshly ground Black Pepper
Robertsons Atlantic sea salt

Preparation method

ungrouped
Preheat the oven to 180 degrees C
Place the onions, cauliflower and garlic in a roasting tray and drizzle with the Knorr 1000 Island Salad Dressing and oil
Toss the vegetables to make sure it is covered with the dressing and oil and roast for 45 minutes until cooked and the edges of the vegetables are starting to caramelise
When the vegetables are done, remove the garlic cloves and place the cauliflower and onions in a large saucepan, adding all the roasted bits stuck to the roasting tray
Squeeze the garlic out of their peels and add to the saucepan
Add the coconut milk and stock and bring to a boil
Reduce the heat and simmer for 5 minutes
Remove from the from the heat and use a stick blender to blitz until smooth and creamy (add some boiling water if too thick)
Season with Robertsons Freshly Ground Black Pepper and Robertsons Atlantic Sea Salt, to taste, and keep warm
Heat a bit of olive oil in a small pan and quickly fry the broken florets until crisp and golden brown
Serve the soup with the fried florets and chopped chives

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