Description
This creamy, dairy-free Cauliflower Soup is full of flavour and ready in just 35 minutes. Perfect for cozy dinners, healthy lunches, or a light starter any time of year.
Ingredients
2 tbsp extra-virgin olive oil
1 white onion, diced
1 large cauliflower head, cut into florets
3 garlic cloves, crushed
1 thumb-sized piece fresh ginger, grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
600 ml vegetable stock
200 ml dairy-free yoghurt (such as coconut yoghurt)
Fresh coriander, for garnish
Pumpkin seeds, for garnish
Chilli flakes, for garnish
Bread rolls, to serve
Instructions
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Preheat oven to 180°C (356°F). Prepare the onion, garlic, ginger, and cauliflower.
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Roast Cauliflower: Place florets on a baking tray, drizzle with half the olive oil, season, and roast for 25 minutes.
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Cook Aromatics: In a pot, heat the remaining oil and sauté the onion, garlic, and ginger for 8–10 minutes. Add turmeric, coriander, and cumin; stir well.
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Blend Everything: Transfer roasted cauliflower to a blender with the onion mixture, vegetable stock, and yoghurt. Blend until smooth and creamy.
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Serve: Reheat gently, then garnish with coriander, chilli flakes, and pumpkin seeds. Serve warm with bread rolls.
Notes
- Chunky Option: Blend less for a thicker, rustic texture.
- Slow Cooker Option: Combine all ingredients (except yoghurt) in a slow cooker and cook on low for 6 hours. Blend and stir in yoghurt before serving.
- Add Protein: For a non-vegan version, stir in cooked chicken, shrimp, or bacon. Vegans can add tofu or lentils for protein.
- Meal Prep Tip: Portion and freeze for grab-and-heat meals throughout the week.
- Prep Time: 5 min
- Cook Time: 30 min