Creamy Cauliflower Soup


  1. Pre-heat the oven to 200 fan. Chuck the cauliflower into a roasting tray and drizzle over 2 tbsp of the olive oil. Add a good pinch of salt and pepper and toss together. Bung into the oven and roast for 35-40 minutes or until golden and tender.
  2. Heat 2 of the oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes until golden. Add the garlic, baharat and a good pinch of salt and pepper. Mix well and cook, stirring occasionally, for 30 seconds until fragrant.
  3. Transfer the cauliflower to the pan and add the stock. Bring to the boil and then blitz carefully until smooth using a stick blender. Pour into the cream and lemon juice and mix well. Check the seasoning, adding salt and pepper to taste. Cover and set to one side.
  4. Heat the remaining oil in a non-stick frying and add the halloumi. Cook for 3-4 minutes, tossing the pan occasionally, until crispy and golden.
  5. Finally, mix the olives, coriander, garlic, vinegar, oil and pinch of salt into a rough paste.
  6. To serve, divide the soup between four serving bowls. Top each one with some of the crispy croutons. Spoon over some of the topping and serve immediately.


Serves 6

1 large cauliflower, broken down into florets and the stem chopped
5 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tsp Baharat
1.3l veg stock (I use 2 stock cubes)
200ml double cream
The juice of ½ a lemon
250g halloumi, cut into 1 cm pieces
Sea salt and freshly ground black pepper

For the topping
50g green pitted olives, finely chopped
2 handfuls of coriander leaves and stalks, finely chopped
1 clove garlic, crushed
2 tbsp white wine vinegar
2 tbsp olive oil

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Creamy soy and garlic aubergines