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Roasted Cauliflower Soup served with Star Croutes


Cauliflower soup has never been this delicious!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 0 mins
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  • 1 head cauliflower, chopped
  • 1 white onion, chopped
  • 2 leeks, white part only, chopped
  • ¼ C (60 ml) olive oil
  • salt and milled black pepper
  • 4 C (1 litre) chicken stock (preferably Ina Paarman instant chicken stock)
  • 1 C (250 ml) fresh cream
  • 4 slices white toast, cut into star shapes

drop of truffle oil (very little)


Preheat the oven to 180 °C. Place the cauliflower, onion and leeks in an ovenproof dish and drizzle with olive oil. Season with salt and pepper to taste. Bake for 35–40 minutes until soft and roasted.

Transfer the veg to a food processer and pour in the stock. Blend until smooth.

Pour into a heavy-based saucepan and add the cream. Bring the mixture to the boil, reduce the heat and simmer for 5 minutes. Check seasoning.

Serve with star-shaped croutes, a drop of truffle oil and milled pepper.