Spicy Roasted Cauliflower Soup

The perfect solution for a winter evening dinner!

You can choose to change up a few of the spice/seasoning to suit your taste. My husband and I loved the spice and thickness of the soup. It was light and yet filling.

INGREDIENTS

1 full cauliflower or florets
1 Onion
2 tbsp Minced Garlic or 3-4 cloves
1 Handful Coriander
1 Jalapeno
Salt & Pepper
1 tbsp Red Chilli powder
1 tbsp Cumin powder

DIRECTIONS

Break the cauliflower into small florets
Lay out the florets on the baking pan
Season with olive oil, salt, pepper, red chilli, cumin powder
Also cut onion in half and place it base down on the baking pan
Place garlic cloves as well

Bake at 425 degrees for 35 mins

In a blender:
Add 4 cups of vegetable broth
Add all the roasted ingredients from the baking pan
Add 1 jalapeno (remove the seeds)
Add fresh cilantro / coriander

Blend on high for 45 secs – 1 min

Serve hot!
Garnish with a couple of roasted florets (if you saved any), blanched almonds & cilantro