Roasted Garlic and Cauliflower Cream Soup With Pesto

Sometimes you just need soup. This cauliflower cream soup recipe is perfect for such occasions! Rich & creamy, flavourful, nutritious and oh so tasty. Enjoy with a swirl of pesto as a simple starter or light main meal.

(Low Carb, Gluten Free, Sugar Free)

Ingredients

  • 1 head of cauliflower
  • 5 large cloves of garlic
  • 1 medium white onion
  • 3 tablespoons butter, melted
  • 250g cultured cream
  • 2 cups of chicken stock
  • 1/4 teaspoon paprika
  • Salt & pepper to taste
  • Pesto of choice to serve

Method

  1. Preheat oven to 180 degrees C.
  2. De-stem cauliflower and chop into florets.
  3. Peel & chop onion into pieces around the same size as your florets.
  4. In a large roasting pan combine the cauliflower, garlic and onions. Toss with butter and roast until golden (20-30 minutes)
  5. In a large soup pot combine roasted vegetables, cream, stock and paprika. Bring to a boil and then reduce heat to low and simmer until cauliflower is soft.
  6. Purée the soup in a blender, adding salt and fresh cracked black pepper to taste.
  7. Serve with a swirl of pesto.
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