Cauliflower & Roasted Garlic Soup
Summer has been and gone, the cold is setting in to English weather and soups are creeping back into the diet. I don't know about you, but I don't feel right sipping on soup when its sunny and warm outside. For me, soup is cold weather exclusive, which makes me appreciate it all the more when it comes round to the colder seasons. If you're one for a homely, wholesome soup that warms the heart, you're gonna love this one. Thick soups always end up on top and this one does not disappoint. The cauliflower and garlic blended together creates beautiful flavour and texture, combined with almond milk, a creamy soup is created! MM!
Soups are great for a no-fuss meal with minimal ingredients. The soup only has 7 ingredients plus seasoning, making it super low cost with super simple ingredients that can still taste like you've spent hours slaving in the kitchen. My other favourite thing about the soup? Make it way in advance and heat it up when you're ready to serve up and impress.
So the main components to this recipe are frying the cumin and ras el hanout spice mix, boiling the cauliflower and roasting the garlic. After all this, simply blend up with a hand blender or pour into a stand blender/food processor for a smooth soup. For those who are unfamiliar with Ras El Hanout, it is a Moroccan spice mix generally containing coriander, cardamom, fennel, allspice, cinnamon, turmeric and paprika. You can of course make your own Ras El Hanout, but it is easy to get hold of as a ready made mix and it's great to add to many dishes with ease for a variety of flavour.
To roast the garlic, if you don't have a garlic roaster you will have to wrap the garlic in tin foil. I'm becoming very passionate about reducing my waste, therefore I make sure that I reuse my tin foil as many times as possible, since I know how terrible it is for the environment! I urge you to do the same!
Aside from the soup, I made some delicious, crispy pumpernickel croutons to sprinkle on top of the soup. I love the Biona Pumpernickel bread and it is always my go to. It's a much healthier bread and has such an interesting texture that makes these croutons real tasty! Try it!
Try out this super simple, tasty recipe and let me know how it goes!
So the main components to this recipe are frying the cumin and ras el hanout spice mix, boiling the cauliflower and roasting the garlic. After all this, simply blend up with a hand blender or pour into a stand blender/food processor for a smooth soup. For those who are unfamiliar with Ras El Hanout, it is a Moroccan spice mix generally containing coriander, cardamom, fennel, allspice, cinnamon, turmeric and paprika. You can of course make your own Ras El Hanout, but it is easy to get hold of as a ready made mix and it's great to add to many dishes with ease for a variety of flavour.
To roast the garlic, if you don't have a garlic roaster you will have to wrap the garlic in tin foil. I'm becoming very passionate about reducing my waste, therefore I make sure that I reuse my tin foil as many times as possible, since I know how terrible it is for the environment! I urge you to do the same!
Aside from the soup, I made some delicious, crispy pumpernickel croutons to sprinkle on top of the soup. I love the Biona Pumpernickel bread and it is always my go to. It's a much healthier bread and has such an interesting texture that makes these croutons real tasty! Try it!
Try out this super simple, tasty recipe and let me know how it goes!
Creamy Califlower & Roasted Garlic Soup
Prep time
Cook time
Total time
7 ingredient, super simple soup, perfect for an impressive meal. Creamy, flavoursome soup sprinkled with crispy pumpernickel croutons and drizzled with soy cream.
Author: The Hungry Herbivores
Recipe type: Soup, Mains, Appitizer
Cuisine: Vegan, Gluten-free
Serves: 5-6
Ingredients
For the soup
- 2 small cauliflowers
- 3 bulbs of garlic
- 3 cups of vegetable stock (I used vegan bouillon)
- 1½ cups of almond milk
- 1 tsp cumin seeds
- 2 tsp ras el hanout
- 2 tbsp. olive oil
- 1 tsp salt and pepper
- Soy cream, for topping (optional)
For the Croutons
- 2 slices of pumpernickel (I use Biona Pumpernickel)
- 1 tbsp. olive oil
- 1 tsp salt
- 1 tsp chilli flakes
Instructions
- Heat your oven to 200C/400F/Gas mark 6.
- Slice the end of your garlic bulbs, exposing the bottom of the cloves, but keeping the skin on. drizzle with 1 tbsp. of olive oil and wrap in tin foil. Place in a baking tray and put in the oven to cook for 30 minutes.
- Slice your pumpernickel into cubes, place in a baking tray and drizzle with oil and sprinkle with salt and chilli. place in the oven with the garlic for 15 minutes. Once cooked, remove and cool on a wire rack.
- While the garlic is cooking, heat 1 tbsp. olive oil in a large cooking pot and fry cumin for 1 minute over medium high heat.
- Add the Ras El Hanout, stir and let cook for another minute.
- Add the cauliflower and the vegetable stock and bring to a boil.
- Once boiling, add the almond milk and let simmer for 10-15 minutes, until the cauliflower is soft.
- Once the garlic has roasted and is soft, squeeze the garlic out of its skins and blend with a hand blender or in a food processor until smooth.
- Serve in bowls, sprinkle with croutons and drizzle with soy cream.
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