Roasted Cauliflower Soup

Prep Time: 10 mins | Cook time: 30 mins | Total time: 40 mins

Course: Appetisers | Servings: 4

Difficulty level: Easy


  • 1 large cauliflower, washed and cut into florets
  • 3 tbsp extra virgin olive oil
  • 3/4 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 2 tbsp butter
  • Salt, to taste
  • ¼ tsp ground nutmeg
  • Fresh coriander sprig



  • In a mixing bowl, toss cauliflower florets with 2 tbsp olive oil and a pinch of salt. Spread florets in a single layer in the bowl of an air fryer. Air fry at 200 C for 15 minutes, tossing every 5 minutes for an even roast
  • Heat a pan, and add 1 tbsp olive oil. Add onion and cook until onion is translucent, about 5 minutes. Add salt and garlic and cook for 30 seconds. Add broth and thyme and turn on the heat.
  • When the broth comes to a boil, add the roasted cauliflower. Bring to a boil and then reduce flame to low and cook for 10 minutes, stirring occasionally.
  • Remove the pot from heat and allow the soup to cool. Transfer to a blender and add butter. Blend until smooth – the soup should be thick and creamy. Add nutmeg and blend again to mix. Taste, and adjust salt.
  • To serve, heat soup and pour into 4 bowls. Garnish with a sprig of coriander.
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