Gluten Free/ Soup/ Vegetarian



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  • Here's what you will need to make it at home:
  • 1 Cauliflower heart, washed and separated into
  • florets
  • 1 medium onion, chopped
  • ½ cup olive oil
  • 4 garlic cloves
  • 1 potato, peeled and chopped
  • 1 carrot, washed and dried
  • Chicken stock or water
  • Heavy cream
  • Parmesan cheese or kefalotiri
  • Dried oregano
  • Crushed red pepper flakes
  • ¼ teaspoon cumin powder
  • Salt
  • and freshly ground pepper to taste



I must say that this is not a soup that I ate while I was growing up. Actually, the first time I ate cauliflower in the form of a soup was last year at "The Vintage Garden Tea House" up in Montgomery, Texas. It was served in a fancy tea cup just like the one above and it was delicious! So, I was inspired to create my version of it.


My favorite way to eat cooked veggies is to roast them. Roasting vegetables really concentrates their flavor and also adds a bit of natural sweetness to them. So why not roast the cauliflower with some onions, garlic and carrots and turn it into a delicious comforting soup? The idea worked perfectly and even better was super easy to make.


First preheat your oven to 400 degrees.


Chop one head of cauliflower or separate the florets and place on a half sheet baking pan along with one medium chopped onion, 4 whole cloves of garlic, one medium or large chopped potato and one washed and dried carrot. The carrot is not in the above picture because I added it after taking the pic....


Drizzle 1/2 a cup of olive oil over the veggies, and sprinkle with salt and black pepper. Mix well to incorporate.


I always make an extra tray. Otherwise after we are all done tasting there's nothing left for the soup!


Roast the veggies for 35-40 minutes or until tender, turning them halfway through cooking.


You can serve this as a side to any roasted meat. Deliciousness!!!! But we're making soup today so if you didn't prepare a second tray stop tasting at this point.....I know, it's not easy.



Put the carrot on the side and chop it into small pieces. Puree all of the rest of the vegetables in a few batches with water or chicken stock leaving about 4-5 cauliflower florets aside. Puree until very creamy and pour into a pot. Add the 4-5 pieces of cauliflower that you reserved with about 2 cups of water or chicken stock and slowly bring to a boil while stirring. Reduce to a simmer.


At this point check the salt and add as much as you like along with a pinch of crushed red pepper flakes, 1/4 teaspoon of cumin powder and 1/2 teaspoon of dried, crushed oregano. Keep stirring it occasionally so that it does not burn. Let it simmer for about 30 minutes and while stirring, break up the cauliflower florets to add texture to the creamy soup.


Add the chopped roasted carrot with 2 cups of heavy cream. Let it come to another simmer and just like that it's ready 🙂


Taste the salt and add more if needed.


Pour into bowls and sprinkle some grated parmesan or kefalotiri cheese. Toast some pita or Italian bread and Enjoy!

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