Roast Cauliflower and Red Onion Soup

I have just taken part in my first twitter party hosted by @BritMums  about Turkey.  A source close to my heart as we had so much left after Christmas. As everyone knows, you need to be really organised, strip the bird and make that wonderful rich, stock that is just so good for you.  This is a tribute to the often overlooked but wonderful standard, white cauliflower supported in flavour but not overtaken by a couple of red onions.  It’s also a tribute to the wonderful people who bring their produce into London’s Farmer’s Markets and enable people like me to eat really fresh affordable veg instead of the slightly soft stuff from supermarkets (you can’t deny it!) It was partly inspired The Hairy Bikers on a programme last year doing a tribute to undervalued British seasonal veg.  This is not their recipe! They made a curry which I would urge you to find online as it’s delicious!

Turn your oven on to 180F or Gas Mark 6


You need:

2 large Table spoons Extra Virgin Olive Oil or just plain Olive Oil (you choose, the final taste is up to you)

2 x Red Onions Quartered

3 x Carrots

3x Celery Sticks

1 Lump of frozen garlic (genius)  or 5-6 fresh garlic cloves

1 Medium White Cauliflower broken into smallish florets and stalk chopped into similar sizes (you can use the beautiful Romanesco which gives a nuttier flavour if roasted)

raw cauliflower florets, red onion halves, carrots and celery


700ml Home-made Turkey Stock

Bay Leafs (fresh or dry)


You need to:

1. Place all veg including the cut stalk in a shallow oven proof dish

cauliflower florets red onion halves carrots and celery


2. Pour 2 or 3 tablespoons of Olive Oil over the veg and make sure all covered and glistening or looking a bit slippery

3. Place the dish in the oven and roast for 40 mins (or until all veg is glistening, probably golden in parts and reduced in size). Don’t worry if some parts of the veg look a little bit more roasted i.e. dark brown this adds to the flavour a lot.

4. Remove the dish from the oven once roasted and let it rest for at least 15 mins.

5. Decant/Remove all the veg, juices and any debris(i.e. the really cooked bits into a large saucepan)

6. Turn the heat on gently and let the veg continue to cook for 2 or 3 mins

7. Add the Turkey Stock. I use frozen and just add and let it defrost giving everything a good stir.

8. Add Bay Leaf

9. Cook slowly with lid on for at least 40min (I use a diffuser,  to make sure it doesn’t boil over)

10. If you have time, let it rest before blending. If not, I use a really cheap hand-blender stuck in the pan with the lid covering most of the surface area so I don’t burn myself. On second thoughts, wait till it cools the flavour is more robust. Blend (removing bay leaf) and serve with home-made bread, crackers, oatcakes, whatever takes your fancy.

blended roast cauliflower and red onion soup in a white bowl with soup spoon on wooden table

Roast Cauliflower and Red Onion Soup








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