Roasted Soup

This soup is as simple to prepare as its ingredients!

1 Cauliflower
1 Onion
1 Head of Garlic (not one clove)
1 Pepper
1 Big Carrot (or 2 medium ones)
Salt, Pepper and Turmeric to Taste
4 cups of Chicken or Vegetable Broth
Olive Oil

Preheat oven to 425 degrees.

Cut vegetables into large chunks and assemble onto a lightly oiled baking pan. I like to line mine with aluminum foil. For me, cutting the cauliflower into 3-4 large slices works just fine. Just eliminate the really tough parts. Some of the core is fine. Don’t worry about slicing the garlic cloves, just smash them a bit. Drizzle with olive oil (or spray with olive oil) and season with spices. Roast until vegetables are just fork tender.

cauliflower roast

While veggies are roasting, prepare your soup pot with 4 cups of broth. Begin to warm it on the stove top so that it is ready for the vegetables. They should roast about 20 minutes, but maybe longer or shorter … just test with your fork.


When vegetables are fork-tender, dump them into the broth. Bring the mixture to a boil, then simmer for about 15 or 20 minutes.


After simmering, use an immersion blender or a food processor to puree the vegetables into a beautiful creamy soup.


Dish into bowls and garnish with chives, yogurt, pepitas or Sriracha sauce (pictured here).


Now have fun experimenting! Maybe use a hotter pepper. Or a milder onion. Maybe leeks! More or less garlic. Add some cumin or another favorite spice. Or even try broccoli instead of cauliflower. The mixture above combines the richness (and creaminess) of cauliflower with the zip of onion and garlic and the sweetness of the pepper and carrot to make a nice dimensional soup, so you want to find ingredients that create the combination of spice, creaminess and sweetness that fits your taste buds. Enjoy!