Jamie Oliver Cauliflower Soup is made with onions, cauliflower, garlic, ground cinnamon, ras el hanout, olive oil, unsweetened coconut flakes, reduced-fat coconut milk, vegetable stock, and chilli oil. This creamy Roasted Cauliflower Soup recipe creates a hearty dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Try More Jamie Oliver Recipes:
đ€ Why Youâll Love This Cauliflower Soup Recipe:
- Warm Spices: It uses spices like cinnamon and ras el hanout that make it warm and comforting.
- Creamy Texture: The coconut milk gives the soup a rich, creamy base.
- Healthy Choice: It’s rich in spices and low in calories, making it a nutritious option.
- Easy to Make: The recipe is simple, using straightforward ingredients and just a few steps to prepare.
đ„Š Jamie Oliver Cauliflower Soup Ingredients
- 2 medium onions
- 600g of cauliflower
- 4 cloves of garlic
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ras el hanout
- 3 tablespoons of olive oil
- 1/4 cup of unsweetened coconut flakes
- 1 can (400g) of reduced-fat coconut milk
- 600ml of vegetable stock
- 2-3 tablespoons of chilli oil
đ” How To Make Jamie Oliver Cauliflower Soup
- Preheat the Oven: Set your oven to 180 degrees Celsius (350 degrees Fahrenheit) or gas mark 4.
- Prepare the Vegetables: Peel the onions and chop them into 1cm pieces. Cut the cauliflower into even-sized florets. You can keep the leaves on as they are great for roasting.
- Roast the Vegetables: Place the onions, cauliflower, and unpeeled garlic cloves in a roasting pan. Sprinkle with cinnamon and ras handout. Drizzle with 3 tablespoons of olive oil and season with salt and pepper to taste. Mix everything well and roast in the oven for 25 to 30 minutes until everything is tender and slightly browned.
- Toast the Coconut: In the last 3 to 4 minutes of roasting the vegetables, spread the coconut flakes on a small baking sheet and toast them in the oven until golden.
- Make the Soup: Remove the roasted garlic cloves from their skins and add them to a large saucepan along with the other roasted vegetables. Pour in the coconut milk and vegetable stock, then bring everything to a gentle boil. Reduce the heat and simmer for 5 minutes. If the soup is too thick, add a little water. Use a stick blender to blend the soup until it’s smooth and creamy.
- Final Touches: Serve the soup in bowls and drizzle with chili oil. Sprinkle the toasted coconut flakes on top and season with a little more salt and pepper if needed.
đ Recipe Tips
- Cook Vegetables Well: Make sure to roast the cauliflower and onions until they are golden and soft. This makes the soup taste better.
- Measure Spices Carefully: Use exact amounts of cinnamon and ras el hanout to keep the soup tasty without making it too spicy.
- Blend Soup Smoothly: Blend the soup well to make it creamy. For an extra smooth soup, you can strain it.
- Check the Soup Thickness: If your soup is too thick, add a little warm water to make it just right.
- Add Toppings When Serving: Serve the soup warm, topped with toasted coconut and a bit of chili oil for extra flavor and a nice look.
đ„ What Pairs Nicely With Cauliflower Soup?
This creamy roasted Cauliflower Soup pairs well with crusty bread, a green salad, roasted chickpeas, and steamed rice. It can also be served alongside sautéed kale, garlic bread, cucumber salad, and quinoa for a delicious and complete meal.
đ How To Store Leftovers Cauliflower Soup?
- Refrigerate: After the soup cools down completely, cover the pot with a lid or pour the soup into an airtight container. It can be kept in the fridge for up to 5 days.
- Freeze: To store the soup for a longer period, freeze it. First, pour the soup into a freezer-safe container. The soup can be frozen for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge.
đ„” How To Reheat Leftovers Cauliflower Soup?
- In The Oven: Warm up your oven to 350°F (175°C). Put the soup in an oven-safe dish and cover it. Heat it for about 20 minutes, or until it’s hot throughout.
- In The Microwave: Place some soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for about 4 minutes, stirring halfway through to warm it evenly.
- In The Stovetop: Pour the soup into a saucepan and warm over medium heat. Stir occasionally and heat it until it’s hot, which should take about 5-10 minutes.
FAQs
Why Does My Cauliflower Soup Taste Bitter?
Your cauliflower soup might taste bitter if it’s cooked too much, which releases a sour smell and bitter taste.
How Do You Fix Curdled Cauliflower Soup?
If your cauliflower soup curdles, add an ice cube and turn down the heat. Keep stirring to make it smooth again.
Why Is My Cauliflower Soup Grainy?
Your cauliflower soup might feel grainy if the cauliflower wasn’t cooked until soft or wasn’t blended well.
How Do You Thicken Cauliflower Soup?
To make cauliflower soup thicker, stir in a mix of flour or cornflour with some water or broth until it’s as thick as you like.
Try More Jamie Oliver Recipes:
- Jamie Oliver Sweet Potato And Chorizo Soup
- Jamie Oliver Marrow Soup
- Jamie Oliver Chicken And Sweetcorn Soup
Jamie Oliver Cauliflower Soup Nutrition Facts
Amount Per Serving
- Calories 317
- Total Fat 23.8g
- Saturated fat 11.1g
- Carbohydrates 18.3g
- Fiber 6.6g
- Sugar 12.9g
- Protein 7.6g
Jamie Oliver Cauliflower Soup
Description
Jamie Oliver Cauliflower Soup is made with onions, cauliflower, garlic, ground cinnamon, ras el hanout, olive oil, unsweetened coconut flakes, reduced-fat coconut milk, vegetable stock, and chilli oil. This creamy Roasted Cauliflower Soup recipe creates a hearty dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 180 degrees Celsius (350 degrees Fahrenheit) or gas mark 4.
- Prepare the Vegetables: Peel the onions and chop them into 1cm pieces. Cut the cauliflower into even-sized florets. You can keep the leaves on as they are great for roasting.
- Roast the Vegetables: Place the onions, cauliflower, and unpeeled garlic cloves in a roasting pan. Sprinkle with cinnamon and ras handout. Drizzle with 3 tablespoons of olive oil and season with salt and pepper to taste. Mix everything well and roast in the oven for 25 to 30 minutes until everything is tender and slightly browned.
- Toast the Coconut: In the last 3 to 4 minutes of roasting the vegetables, spread the coconut flakes on a small baking sheet and toast them in the oven until golden.
- Make the Soup: Remove the roasted garlic cloves from their skins and add them to a large saucepan along with the other roasted vegetables. Pour in the coconut milk and vegetable stock, then bring everything to a gentle boil. Reduce the heat and simmer for 5 minutes. If the soup is too thick, add a little water. Use a stick blender to blend the soup until itâs smooth and creamy.
- Final Touches: Serve the soup in bowls and drizzle with chili oil. Sprinkle the toasted coconut flakes on top and season with a little more salt and pepper if needed.
Notes
- Cook Vegetables Well: Make sure to roast the cauliflower and onions until they are golden and soft. This makes the soup taste better.
- Measure Spices Carefully: Use exact amounts of cinnamon and ras el hanout to keep the soup tasty without making it too spicy.
- Blend Soup Smoothly: Blend the soup well to make it creamy. For an extra smooth soup, you can strain it.
- Check the Soup Thickness: If your soup is too thick, add a little warm water to make it just right.
- Add Toppings When Serving: Serve the soup warm, topped with toasted coconut and a bit of chili oil for extra flavor and a nice look.
Jamie Oliver Cauliflower Soup, Jamie Oliver Roasted Cauliflower Soup