Soups · Winter
Roasted Garlic Cauliflower Soup
A warming plant-based recipe for chilly days.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Heat the oven to 200°C. Cut the top off the garlic head, wrap in baking foil and roast for 25–30 minutes until the cloves are soft; squeeze out the roasted garlic.
- Cut cauliflower into florets; peel and dice the potato. Simmer both in vegetable stock for 15–18 minutes until tender.
- Add roasted garlic and oat milk, then blend until smooth.
- Reheat gently, taste and adjust seasoning. Avoid a hard boil after adding the milk.
- Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Cut vegetables into similarly sized pieces so they soften evenly rather than leaving hard chunks in the soup.
- Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
- If too thick, stir in a little hot water. If too thin, simmer gently uncovered for a few minutes. Adjust the liquid gradually.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.