Jamie Oliver Cauliflower Soup

This one. Jamie Oliver Cauliflower Soup. The kind of bowl that makes you slow down for a second—just to take in the steam, the scent, that little cinnamon hit carried on roasted garlic and warm oil. It surprised me, honestly. I didn’t expect it to be this satisfying. The way the toasted coconut catches on your tongue after the heat from the chili oil? Pretty unforgettable.

Ingredients Needed

For the base:

• 2 medium onions
• 600g cauliflower (leaves too, if they look decent)
• 4 garlic cloves, skin on
• 1 teaspoon ground cinnamon
• 1 teaspoon ras el hanout
• 3 tablespoons olive oil
• 1 can (400g) reduced-fat coconut milk
• 600ml veg stock

Toppings:

• A handful of unsweetened coconut flakes
• 2 to 3 tablespoons chili oil—more if you’re brave

How To Make Jamie Oliver Cauliflower Soup

1. First, preheat the oven to 180 degrees Celsius. Or 350 Fahrenheit. Gas mark 4, if you’re old school.
2. Chop up your onions, rough 1cm pieces. Cauliflower gets broken down into florets, but don’t toss the leaves. Roast those too. They crisp up like little green chips if you do it right.
3. Toss it all—onions, cauliflower, garlic (still in its skin)—onto a roasting tray. Sprinkle over the cinnamon and ras el hanout. The smell? It’ll hit you even before it cooks. Drizzle everything with the olive oil. Salt. Pepper. Give it a mix with your hands if you’re into that kind of thing. Then into the oven for around 25, 30 minutes. Everything should come out a little golden and kind of slumped. Soft, but not sad.
4. While that’s going, grab a little baking sheet and spread out your coconut flakes. Toss them into the oven for the last few minutes of the veg roasting. Watch them like a hawk. They go from toasted to burnt in a blink.
5. Once the tray’s out and you’re tempted to snack on the crispy bits—resist. Squeeze the garlic from its skins. That caramel mush? Into the pot. Follow it with the roasted veg. Then pour in the coconut milk. And the stock. Bring it up to a soft bubble. Let it simmer. Maybe five minutes, give or take.
6. Then? Blend. Go all in with a stick blender until it’s smooth. Add a splash of hot water if it’s thick like baby food. You’re aiming for velvet.
7. Pour into bowls. Drizzle with that deep red chili oil. Scatter your toasted coconut. Maybe a pinch more salt. Maybe not. You’ll know.

Why I Love This Recipe

I made it when I was tired. Not the dramatic kind—just that background hum of worn out. This soup didn’t need much from me. And in return, it gave a kind of quiet joy. That rich smoothness. That hint of fire from the chili oil. It’s the kind of thing you make twice in a week without meaning to. Someone always asks for seconds.

Recipe Tips

• Roast your veg longer than feels safe. The brown bits? They matter.
• No ras el hanout,A touch of garam masala or even five-spice could work.
• For a richer version, go full-fat coconut milk. No regrets.
• Want crunch,Top with roasted chickpeas.
• Don’t skip the toppings. That final texture hits hard.

How To Store This Jamie Oliver Cauliflower Soup

• At Room Temperature: Let it cool. But not forever. Two hours max on the counter, then pack it up.
• In the Fridge: Pour it into a jar or container with a tight lid. Keeps for about five days. It gets better with time. Like stew. Or grudges.
• In the Freezer: Freeze in portions. Lay bags flat if you’re tight on space. Label it, or you’ll play freezer roulette in two months.
• Reheating: Stovetop is best. Gentle heat. Stir now and then. Microwave works too. Short bursts. Stir halfway.

Let’s Answer a Few Questions! (FAQs)

Why does my cauliflower soup taste bitter?
Maybe you roasted the garlic too long. Or your cauliflower went a bit past its prime. It happens.

How do I fix curdled soup?
Ice cube trick. Stir slowly. Turn the heat way down. It’s not broken. Just needs a little love.

Why is the texture off?
Could be undercooked veg. Could be your blender. Could be both. Try again. Simmer a bit longer next time.

Can I add more heat?
Of course. Chili oil is a start. A pinch of cayenne. A sliced red chili. Do your thing.

What goes with it?
Crusty bread. A plain salad. Even rice. Something simple to let the soup shine.

Nutrition Facts (per serving)

• Calories: 317
• Carbs: 18.3g
• Protein: 7.6g
• Fat: 23.8g
• Sugar: 12.9g
• Fibre: 6.6g
• Sodium: Around 450mg

Try More Recipes:

• Jamie Oliver Sweet Potato And Chorizo Soup
• Jamie Oliver Marrow Soup
• Jamie Oliver Chicken And Sweetcorn Soup