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Roasted Cauliflower Soup

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Try this Roasted Cauliflower Soup for the win. Filled with roasted cauliflower, garlic, ginger and topped off with crisp bacon. It’s the soup you need to make.

over head table setting view of the Roasted Cauliflower Soup
Roasted Cauliflower Soup

Haven’t had soup in a while and it’s still the season for piping hot soups. So, soup it is today.

Cauliflower, isn’t something I often cook with and I really don’t know why. I really love the flavour, it’s nutritious, easy and versatile to cook and affordable.

Roasted Cauliflower Soup in a white bowl

I topped this soup with crispy bacon crumbs.  You could easily omit this part or use an Italian or Spanish ham in it’s place.  All would be equally delicious.

This soup gets a bit of a kick from ginger and a little bit of chili.  If you prefer softer soups, you could just omit these ingredients.  I am all about substitution, omission, and anything else when it comes to building and creating recipes.  Try what works for you.  Remember, recipes are a partially created canvas for you to finish off in your own creative style.

close up of the Roasted Cauliflower Soup

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Roasted Cauliflower Soup

A creamy cauliflower soup topped off with crisp bacon.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: North American
Keyword: bacon, cauliflower, cream
Servings: 4 servings
Calories: 221kcal
Author: Julia Pinney

Ingredients

  • 1 Cauliflower cut into florets
  • 1 Leek trimmed and cut into thin slices
  • 4 cloves Garlic crushed
  • 1 inch piece ginger peeled and finely chopped
  • 1 dried chili finely chopped
  • 2 bay leaves
  • 4 1/4 Cups vegetables stock
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon fresh ground black pepper
  • 2 Tablespoons olive oil
  • 4-6 Strips bacon cooked and crumbled
  • Small bunch of fresh chopped parsley

Instructions

  • Preheat oven to 350 degrees F. Put the cauliflower on a large roasting tray and drizzle with 1 tablespoon olive oil. Roast for 30 minutes.
  • In a large stainless steel pot set over medium high heat, add remaining olive oil, garlic, ginger, chili and leeks. Give a good stir and leave to cook for 8-10 minutes. Add stock and bay leaves along with roasted cauliflower. Cover, reduce heat to low and leave to simmer for abut 15 more minutes.
  • Remove from heat and blend in batches. Return to pot and bring to a gentle simmer for a minute. Remove from heat and serve hot topped with crumbled bacon and chopped parsley. Delicious!

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Roasted Cauliflower Soup
Amount Per Serving (1 serving)
Calories 221 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 1774mg77%
Potassium 525mg15%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 6g7%
Protein 6g12%
Vitamin A 936IU19%
Vitamin C 73mg88%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You soon!

By on March 8th, 2016
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