Creamy Roast cauliflower soup
This is a banger of a soup for warming you up in wintery weather. Cauliflower is in season right now, so it’s as cheap as chips. It’s a fantastic source of all manner of goodies for gut health.
Why is cauliflower so good for us?
Cruciferous vegetables like cauliflower are rich in sulfur compounds, which support glutathione (an intracellular antioxidant involved in many protective mechanisms of the body, including liver detoxification).
Still with me? Cauliflower is also a most excellent source of antioxidants like sulforaphane (sounds a bit like, but is definitely nothing like cellophane). Basically, this plant compound helps reduce oxidative stress -and therefore inflammation - in our bodies. Think nice healthy arteries, good blood flow, better cardiovascular health and blood glucose control.
There’s lots of other awesome things in cauliflower that I could go on and on about. But let’s remember the main reason for making this soup: it’s simple and creamy and the roasting of the cauliflower (a revelation I have only recently discovered) elevates the flavour to a whole new level.
And by the way, if you don’t have zaatar (found at middle eastern spice shops), you could just add a bit of cumin, or curry powder, or just wait till the end and season with a bit of nutmeg and lemon juice.
Hang on, what about FODMAPs?
A final word before you hop in and start roasting: cauliflower is high in a particular FODMAP called mannitol, which means that it can cause a lot of … well … farting, and have a laxative effect. For some people with IBS, the high mannitol load in cauliflower can make their gastrointestinal symptoms worse. If you’re following the elimination phase of the low FODMAP diet - steer clear for now. But once you get to challenging, this soup might be a great option!
Enjoy x
Creamy roast cauliflower soup
Ingredients
Instructions
- Preheat oven to 200 celcius
- Chop the cauliflower into small florets, coat with oil, zaatar and salt, then tumble onto a large oven tray.
- Roast for ~20 minutes (turning half way through) or until golden brown.
- In the mean time.... Chop onion and garlic and prepare stock.
- Melt butter in a large saucepan, and cook onion and garlic over medium low heat to soften (5 minutes).
- Now add the roasted cauliflower, stock, salt and pepper, cover and simmer on low for around 10 minutes.
- Blitz thoroughly (either using a stick mixer, or for an extra smooth and luxurious texture, allow to cool a little, then transfer to a high speed blender).
- Taste and adjust seasoning and consistency using more water / stock as needed to get your desired consistency (we like it pretty thick!).
- Serve, topped with drizzle of EVOO, extra cracked pepper and finely chopped chives, maybe a side of cheesy toast.