Recipe: Roasted Cauliflower Soup w/ Crunchy Croutons

Recipe: Roasted Cauliflower Soup w/ Crunchy Croutons

No pot, no stove. Just one tray and a blender is all you need to make this velvety bowl. 

Cauliflower soup can be a little underwhelming. Our secret? Roasting it with garlic until crispy and then puréeing it with creamy almond milk and vegetable stock. That’s right, no stove-top time, no sautéeing. We also like to make the most of our running oven and throw some cubed bread in to roast for a crunchy topping while the cauliflower does its thing. It’s a win-win really - all the flavour minus the action. Snatch the recipe below.

Ingredients

Roasted Cauliflower Soup (serves 4):

1 head cauliflower, cut into florets 
3 cloves garlic, peeled
¼ tsp salt
2 tbsp olive oil

1 cup non-dairy milk

3-4 cups vegetable stock
Pepper 

To serve: 

Thyme
Olive oil 
Croutons (recipe below)

Crunchy Croutons (makes 5 cups):

½ loaf day old bread, cut into cubed 
2 tbsp olive oil
½ tsp salt
3 springs thyme (or 1 tbsp dried)
1 sprig rosemary (or ½ tbsp dried)

Method:

To make the cauliflower soup:

  1. Preheat your oven to 180˙C and line a baking tray with parchment paper. Add cauliflower florets and whole peeled garlic cloves to tray. Coat with olive oil and salt and bake for 20-25 minutes, until the cauliflower is crisp around the edges, and soft throughout.
  2. Transfer the roasted cauliflower and garlic to a blender along with the milk and 3 cups vegetable stock. Blend on high for 2-3 minutes until creamy. Add the extra cup of stock to preference - depending on how thick you like your soup. Taste for salt and pepper.

To serve, top the soup with fresh thyme, a drizzle of olive oil and a handful of croutons.

To make the croutons:

  1. If making with soup: Line a baking tray with parchment paper. Toss cubed bread in, coat with olive oil, salt, thyme and rosemary and bake at the same time as the cauliflower. Roast for 15-20 minutes (until browning at the edges), giving them a stir at the 10-minute mark.
  2. If making on their own: Preheat your oven to 180˙C.  Line a baking tray with parchment paper. Toss cubed bread in, coat with olive oil, salt, thyme and rosemary and bake for 15-20 minutes (until browning at the edges), giving them a stir at the 10-minute mark.
  3. Store the croutons in an airtight container at room temperature for up to 2 weeks.