Cauliflower &

roasted garlic soup

Rich, creamy and velvety smooth, you’ll want to make this winter warmer again and again.


About this Recipe

By: Amanda

Roasting garlic tends to make it sweeter and milder in flavour, so don’t be put off by using a whole head of it in this recipe.

4 servings


Step by Step Instructions

  • 1 head garlic
  • 2 tsp olive oil
  • 1 large head of cauliflower
  • 4 cups vegetable stock
  • ½ cup raw, unsalted cashews
  • Salt and pepper
Step 1

To prepare the garlic: preheat the oven to 180C.  Remove the outer layers of skin from the garlic head.  Cut the head in half horizontally (so you end up with a disc, with all cloves still joined together, but cut in half across the middle).  Place each half on a small piece of foil, drizzle with olive oil and wrap it the foil.  Place on a baking tray and roast for 40 minutes.

Step 2

Once cooked, remove from the oven allow to cool and then pick out each roasted clove with the help of a knife, discarding the skins.

Step 3

Wash the cauliflower thoroughly and cut into florets. Heat the vegetable stock in a large saucepan, over a medium heat and bring it to a simmer.  Add the cauliflower and cook for 10 minutes. Remove from the heat and allow to cool a little.

Step 4

Add the roasted garlic and cashews to the cooked soup.  In batches, transfer to a high-speed blender and process until very smooth, pouring the blended soup into another large saucepan as you go.  Place the soup over a medium to low heat and simmer to reduce for 15 minutes, stirring occasionally.  Season with salt and pepper to taste.


Cauliflower is a good source of choline, which is important for a healthy brain and nervous system.

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