Oven Baked Cauliflower Soup is one of the tastiest and easiest dishes you will ever cook. This recipe is so easy you can easily cook it on a busy weekday. The soup is perfect for a quick lunch break or a simple dinner.
Oven Baked Cauliflower Soup – a new favorite recipe!
Oven dishes are ideal for a quick and easy meal. They’re also perfect if you don’t have much time or inclination to stand at the stove. This Roasted Cauliflower Soup is a great example of a healthy and delicious oven dish. The soup is packed with healthy ingredients such as cauliflower, which you can vary with other vegetables (e.g. potatoes, carrots and parsnips). It is also rich in nutrients and high in fiber.
Bake cauliflower in the oven
Love cauliflower but not sure how to cook it properly? Well, you can roast it in the oven and then finely puree it in the soup. This is a healthy and tasty alternative to the usual dishes.
You won’t believe it, but roasting cauliflower in the oven is the perfect way to prepare a delicious soup! The whole room will be filled with the wonderful aroma of cauliflower and you won’t be able to hold back until it’s ready. Once cooked, it’s easy to blend into the soup and you’ll be delighted with the delicious, creamy soup to enjoy.
The roasting process gives the cauliflower a delicious, caramelized note that takes the soup to a whole new level of flavor. Try it – you will be amazed!
Delicious cauliflower soup from the oven – a simple and delicious recipe
if you like our vegan oven-baked cauliflower soup, then these vegan dishes might also inspire you:
- Golden dal made from cauliflower and chickpeas
- Vegan Sweet Potato Cauliflower Curry Soup
- whole baked cauliflower
- Gnocchi with cauliflower in thyme sauce
- roasted cauliflower on vegan mashed potatoes
- Gözleme – the tastiest flatbread from Turkey
Easy and delicious cauliflower soup from the oven
Equipment
Ingredients
- 1 cauliflower about 1kg
- 3 tbsp. native olive oil*
- 1 Onion
- 2 cloves garlic
- 1 L Vegetable broth +/-
- 2 tbsp. vegan butter
- juice of half a lemon
- 1 pinch nutmeg*
- Sea-salt*
- cayenne pepper*
possible topping:
- Roasted cauliflower florets
- small bunch parsley
- small bunch of chives
- spring onions
- sesame black/white
Instructions
- Preheat the oven to 200°C.
- Line a baking sheet with parchment paper.
- Clean the cauliflower and cut into individual florets.
- In a bowl, toss the cauliflower with 2 tablespoons olive oil, salt, and cayenne pepper.
- Now spread the cauliflower on the baking sheet.
- Wrap the garlic (complete with the “peel”) in aluminum foil and place on the tray with the cauliflower.
- Bake the cauliflower until tender and lightly caramelized around the edges. (this takes about 30 minutes) Stir about halfway through.
- In the meantime, peel and finely dice the onion.
- Squeeze lemon.
- Rinse the parsley, shake dry and chop.
- Is the cauliflower almost baked? Heat the remaining olive oil in a soup pot over medium-high heat. Sauté onion in hot oil until translucent.
- Now add the cauliflower and garlic (press them out of the skin beforehand) to the onions in the saucepan and pour in the vegetable stock until the vegetables are just covered. Set aside a few pretty rosettes for decoration.
- Bring the pot to a boil. Let everything simmer gently for about 15 minutes.
- Take the soup pot off the stove. Put the hot soup in a blender and puree until smooth.
- ATTENTION: Place a kitchen towel over the tightly closed mixer and hold the lid tightly when starting your device. If possible, start at the lowest level and then work your way up. Blend until silky smooth. The reason for the caution is to prevent the mixer from exploding. more about that in the notes below.
- Add the cold butter, lemon juice and nutmeg and blend again.
- Pour the soup back into the pot and reheat (do not boil). Season to taste with salt, pepper and more lemon juice if needed.
Arranging and serving:
- Divide the roasted cauliflower soup into bowls or deep plates, serve with cauliflower florets and chopped parsley.
Notes
ATTENTION when pureeing hot soups!
Hot soup (or other hot liquid) will steam and expand in the blender, lifting the lid and making a huge mess in the kitchen. In addition, of course, there is the risk of burns, which is even worse than cleaning the kitchen once. So my tip: If you want to puree hot soups, do it in several small batches. Fill the blender only 1/3 full or at most 1/2 full. Take off or loosen the small cap from the lid which allows the air to escape.Place a folded tea towel over the lid and hold everything while blending.
If possible, start at the lowest level and then work your way up.
Repeat until everything is pureed.
Everything always with great caution! I speak from experience…
Nutrition
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