Roasted Cauiflower Soup

Roasted Cauilflour Soup

Great comfort food on colder days.

Serves 4


  • 1 brown onion peeled and cut into 1cm slices 
  • 1 couliflower trimmed and cut inot 1cm slices
  • Spray oil
  • Salt and while pepper 
  • 1 litre OXO Vegetable stock (4 cubes made up)
  • Pinch nutmeg
  • ½ - ¾ cup milk
  • ⅓ cup cream 
  • Fresh parsley leaves for garnish


  • Place sliced onion and cauliflower onto a large greased oven tray and spray lightly with oil.
  • Season with salt and while pepper.
  • Bake in a preheated oven at 190°C for 15 minutes or until cauliflower is browned around the edges.
  • Combine roasted vegetables, OXO Vegetable Stock and nutmeg in a medium saucepan and bring to the boil.
  • Reduce heat, cover and simmer for 10 minutes. 
  • Puree soup with a stick blender then stir in milk and reheat without boiling.
  • Serve topped with a swirl of cream and garnish with parsely leaves.