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Creamy Roasted Cauliflower & Potato Soup


Recipe Info

  • Servings : 4
  • Cook Time : 45m
  • Ready In : 45m

Roasted cauliflower gives this creamy soup a light texture, rustic flavour and delicious nutrition.


  • 1 cauliflower head, broken into florets
  • 5 potatoes, washed and chopped
  • 2 onions, chopped
  • 1 leek, washed and chopped
  • 3 tbsps olive oil
  • 1 tsp salt
  • 3 tbsp chopped fresh parsley
  • 4 cups milk
  • 1 cup water
  • 11/2 tsps salt
  • 2 tbsps honey
  • 1 tbsp fresh lemon juice
  • black pepper
  • fresh parsley for garnish


Step 1

Pre-heat the oven to 200°C. Select a large roasting tray and add the olive oil. Add the chopped cauliflower, potatoes, onions, salt and parsley and mix. Roast until browned, turning the vegetables here and there, about 40-45 minutes.

Step 2

Once the vegetables are cooked, reserve a few cauliflower florets and set aside for garnishing.

Step 3

Add about 1/3 of the cooked vegetables to a blender and add half the milk. Purée until creamy and smooth and add to another clean pot.

Step 4

Add the remaining vegetables to the blender along with the remaining milk and the water. Purée and add to the soup pot.

Step 5

Mix all to combine in the soup pot and stir in the honey, lemon juice, and remaining 11/2 tsps salt.

Step 6

Heat until hot and serve, topped with roasted cauliflower, extra olive oil, fresh parsley, salt and pepper.

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