This roasted cauliflower and broccoli soup is smooth and creamy and has a lovely roasted garlic flavour.
This has to be one of my go-to soups for winter.
It’s also a fantastic way to get your kids to eat more veggies (as for many kids, a bowl of soup looks more inviting than a bowl of steamed broccoli and cauliflower). I like this soup because it’s a tasty way to increase your consumption of garlic and brassica vegetables into your diet.
For those that like to prepare ahead, you can freeze this soup in individual portions and remove from the freezer to defrost when you wish to enjoy it.
Serve with chopped spring onion and a sprinkle of paprika (as shown in photo). Alternatively, if you really want to be fancy shmancy, reserve two of the roasted cauliflower florets, which you can cut up into teeny tiny crouton size cauliflower bits which can also be placed at the bottom of your soup bowl or sprinkled on top of the soup as a garnish.
I hope you enjoy this soup as much as I do.
- 1 whole head of cauliflower
- 1 head of broccoli
- 1 brown onion, peeled and diced
- 1 head of garlic – do not peel off skin, leave intact (i.e a whole head of garlic so approx. 5-8 cloves of garlic)
- 400ml coconut milk
- 1 litre vegetable stock
- 1 teaspoon ground paprika
- 1 tablespoon fresh thyme leaves, roughly chopped
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- 4 tablespoons oil (olive oil or coconut oil)
- Preheat the oven to 175 degrees celsius.
- Line two baking trays with baking paper.
- Cut the cauliflower and broccoli down into small florets, discarding (or eating) the main thick stem.
- Place the cauliflower and broccoli florets into a large mixing bowl with 3 tablespoons of oil and the ground cinnamon and paprika – toss until well combined
- Spread the florets evenly across the two baking trays.
- Cut the garlic head in half lengthways (ie. so that you are slicing through the middle of each clove). Rub a little oil onto the two halves of the garlic head (ie. on the side which has the raw garlic exposed) and place raw garlic side down on the baking trays amongst the cauliflower and broccoli.
- Place the baking trays in the oven and at the 20 minute mark, remove the trays, toss the florets and return to the oven for a further 15-20 minutes until the florets are golden (starting to char).
- Once the florets are roasted and set aside.
- Once the head of garlic has cooled a little, you should be able to squeeze out the roasted garlic cloves and discard the shell / garlic skin.
- heat 1 tablespoon of oil in a large pot on medium heat on the stove.
- When the oil has heated, add the diced onion and stir until translucent.
- Whilst keeping the pot on the stove on medium heat, add the thyme, cauliflower and broccoli florets, pepper, roasted garlic and vegetable stock to the onions and stir until combined.
- Stir occasionally until the mixture starts to boil then remove from heat.,
- Add the coconut milk to the mixture and use a stick mixer to blend the mixture into a smooth soup consistency. If you don’t have a stick mixer, process in batches in a food processor until smooth.
- You can store in air tight containers in the fridge for up to 7 days.
- Serve warm. Enjoy