This delicious Jamie Oliver cauliflower soup is creamy, comforting, and quick to make. Roasted cauliflower and warm spices create a rich, flavorful base, while a drizzle of chilli oil adds a kick. Using simple ingredients like coconut milk and vegetable stock, it’s a nutritious, satisfying meal perfect for any day.
Ingredients Needed
- 2 onions
- 600g (about 1.3 lbs) cauliflower
- 4 cloves of garlic
- 1 heaped teaspoon ground cinnamon
- 1 heaped teaspoon ras el hanout
- Olive oil
- 1 handful of unsweetened coconut flakes
- 1 x 400g (14 oz) tin of reduced-fat coconut milk
- 600ml (2.5 cups) organic vegetable stock
- 2-3 tablespoons chilli oil
How To Make Cauliflower Soup
- Preheat the oven: Preheat the oven to 180°C/350ºF/gas 4.
- Prepare the vegetables: Peel and cut the onions into 1cm (0.4-inch) wedges. Trim and cut the cauliflower into even-sized florets. If the cauliflower has leaves, don’t cut them off—roast them too.
- Roast the vegetables: Place the onions, cauliflower, and unpeeled garlic cloves in a roasting tray. Sprinkle with cinnamon and ras el hanout, season well, and drizzle with olive oil. Toss everything together and roast for 25-30 minutes, until the vegetables are cooked through and slightly charred.
- Toast the coconut flakes: Scatter the coconut flakes on a small tray and toast in the oven for 3-4 minutes, until golden and crispy.
- Prepare the soup: Once the vegetables are roasted, remove the garlic cloves and scrape everything into a large saucepan. Squeeze the garlic out of its skins and add to the pan. Pour in the coconut milk, add the vegetable stock, and gently bring to a boil.
- Simmer and blend: Reduce the heat and simmer for 5 minutes. Remove from heat and blitz with a stick blender until the soup is creamy and smooth. Add water if necessary to adjust the consistency.
- Taste and serve: Taste the soup and adjust the seasoning if needed. Serve topped with the toasted coconut flakes and a drizzle of chilli oil.
Recipe Tips
- Roast until slightly charred: Make sure to roast the cauliflower and onions until they’re slightly charred for extra flavor. This step brings out the natural sweetness in the vegetables.
- Don’t skip the coconut flakes: Toasting the coconut flakes adds a crunchy texture that complements the creamy soup—don’t skip this for the perfect finishing touch.
- Use full-fat coconut milk for richness: If you prefer a creamier soup, use full-fat coconut milk instead of reduced-fat for a richer, more indulgent texture.
- Adjust the thickness: If the soup is too thick after blending, add a splash of water or more stock to reach your desired consistency.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover cauliflower soup cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 3-4 days.
- Freeze: Allow the soup to cool completely, then store it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat for about 5-7 minutes, stirring occasionally, until it’s heated through.
Nutrition Facts
Serving Size: 1 cup (250g)
- Calories: 317
- Total Fat: 23.8g
- Saturated Fat: 11.1g
- Total Carbohydrate: 18.3g
- Dietary Fiber: 6.6g
- Sugars: 12.9g
- Protein: 7.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Cream Of Mushroom Soup
- Jamie Oliver Chicken Noodle Soup
- Jamie Oliver Broccoli Soup
- Jamie Oliver Black Bean Soup
Jamie Oliver Cauliflower Soup
Description
This delicious Jamie Oliver cauliflower soup is creamy, comforting, and quick to make. Roasted cauliflower and warm spices create a rich, flavorful base, while a drizzle of chilli oil adds a kick. Using simple ingredients like coconut milk and vegetable stock, it’s a nutritious, satisfying meal perfect for any day.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C/350ºF/gas 4.
- Prepare the vegetables: Peel and cut the onions into 1cm (0.4-inch) wedges. Trim and cut the cauliflower into even-sized florets. If the cauliflower has leaves, don’t cut them off—roast them too.
- Roast the vegetables: Place the onions, cauliflower, and unpeeled garlic cloves in a roasting tray. Sprinkle with cinnamon and ras el hanout, season well, and drizzle with olive oil. Toss everything together and roast for 25-30 minutes, until the vegetables are cooked through and slightly charred.
- Toast the coconut flakes: Scatter the coconut flakes on a small tray and toast in the oven for 3-4 minutes, until golden and crispy.
- Prepare the soup: Once the vegetables are roasted, remove the garlic cloves and scrape everything into a large saucepan. Squeeze the garlic out of its skins and add to the pan. Pour in the coconut milk, add the vegetable stock, and gently bring to a boil.
- Simmer and blend: Reduce the heat and simmer for 5 minutes. Remove from heat and blitz with a stick blender until the soup is creamy and smooth. Add water if necessary to adjust the consistency.
- Taste and serve: Taste the soup and adjust the seasoning if needed. Serve topped with the toasted coconut flakes and a drizzle of chilli oil.
Notes
- Roast until slightly charred: Make sure to roast the cauliflower and onions until they’re slightly charred for extra flavor. This step brings out the natural sweetness in the vegetables
- Don’t skip the coconut flakes: Toasting the coconut flakes adds a crunchy texture that complements the creamy soup—don’t skip this for the perfect finishing touch.
- Use full-fat coconut milk for richness: If you prefer a creamier soup, use full-fat coconut milk instead of reduced-fat for a richer, more indulgent texture.
- Adjust the thickness: If the soup is too thick after blending, add a splash of water or more stock to reach your desired consistency.
Jamie Oliver Cauliflower Soup