Roasted Cauliflower & Paprika Soup
Roasting the vegetable you’re using as the base for your soup always makes it 10x tastier. And roasted cauliflower is a firm favourite in this house over the colder months as it brings out the flavour so beatifully. I’ve added in paprika and a pinch of cayenne for that extra depth needed on a rainy cold day.
A delicious crumb topping is also worth the extra effort for sprinkling over your soup. It is super quick to make, and works perfectly if you have some stale bread to use up.
What you need to make roasted cauliflower and paprika soup
- olive oil
- vegan butter (I like Naturli or Flora)
- cauliflower
- onion
- garlic
- nutmeg
- fresh thyme leaves
- bay leaf
- paprika
- cayenne pepper
- vegan Worcestershire sauce (I use Biona Organic)
- lemon juice
- non-dairy milk
- vegetable stock
- potatoes
- bread or breadcrumbs (or gluten free alternative)
- vegan cream
Substitution and Ingredient Notes
Vegan butter: My favourite I always have in my fridge is Naturli or Flora.
Nutmeg: Try and use fresh grated nutmeg for a really beautifully flavour, but alternatively you can use a pinch of ground nutmeg.
Vegan Worcestershire sauce: I use the Biona Organic sauce, but this can also be substituted for a dash of soy sauce or balsamic vinegar if you can’t find this.
Herbs and spices: The nutmeg, paprika, onion, garlic, and cayenne combo is perfectly warming. Don’t be afraid to swap in what you have — smoked paprika gives a deeper flavour, cumin adds earthiness, and cayenne pepper can be dialled up or down depending on your preference.
Vegan cream: This can be added in a swirl at the end for extra creaminess. I love the Oatly cream, but you can find similar plant-based versions from other brands such as Alpro and Elmlea.
Bread or breadcrumbs: Can easily be gluten free with a gluten free loaf.
How to make
Preheat the oven to one 180°C. Then add the cauliflower into a roasting tin, drizzle with half the olive oil and season with a sprinkle of salt and pepper. Mix to coat evenly.
Bake in the oven for 25-30 minutes until softened and lightly golden. Once ready, remove and put to one side.
Meanwhile make the crumb topping. Then mix together the ingredients (you can do this in the blender if you’re starting with a slice of bread), add to a dry frying pan and toast until golden brown. This is the perfect time to use up some stale ends of a loaf!
Then add the remaining olive oil to a large saucepan, and cook the onions with the bay leaf on a medium heat for about 5 minutes to soften. Next add the garlic, cayenne pepper, nutmeg and paprika, and cook for another minute or so. This should be deliciously fragrant!
Now add the milk and stock into the pan, together with the potatoes and season with salt and pepper. Stir through and bring to the boil, then reduce and simmer for 10 minutes until the potatoes are soft.
Once roasted, add in half of the cauliflower florets to the saucepan, along with the Worcestershire sauce and lemon juice, and then blitz with a handheld blender until smooth (you can also poour into a stand mixer or blender).
I love using a hand blender for the convenience and have had mine since university!
Serve in bowls, topped with the saved cauliflower, a swirl of vegan cream and the crumb topping.
Fancy more soup recipes?
- Easy Vegan French Onion Soup
- Roasted Tomato Soup
- Spiced Roasted Carrot & Parsnip Soup
- Spiced Butternut Squash and Apple Soup
- Mushroom & Chicken Noodle Soup
Did you make this roasted cauliflower soup recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Roasted Cauliflower & Paprika Soup
Ingredients
- 2 tbsp olive oil
- 1 tbsp vegan butter
- 1 medium cauliflower (outer leaves removed, and chopped into florets)
- 1 onion (chopped)
- 2 cloves garlic (grated)
- 1/2 tsp nutmeg (freshly grated)
- 1 tbsp fresh thyme leaves (chopped)
- 1 bay leaf
- 1 tsp paprika
- pinch of cayenne pepper
- dash vegan Worcestershire sauce (I use Biona Organic )
- 1 tbsp lemon juice (fresh or bottled)
- Salt and pepper (to taste)
- 600 ml non-dairy milk
- 500 ml vegetable stock
- 2 medium potatoes (peeled and cut into 2cm chunks)
- 1 swirl vegan cream (optional)
Crumb topping
- 1 tbsp olive oil
- 1 knob vegan butter (melted)
- 2 cloves garlic (grated)
- 1 thick slice bread (blended into breadcrumbs, use gluten free if needed)
- 1 tbsp fresh herbs (I used parsley and thyme)
- Salt and pepper (to taste)
Instructions
- Preheat the oven to one 180°C. Add the cauliflower into a roasting tin, drizzle with half the olive oil and season with a sprinkle of salt and pepper. Mix to coat evenly.
- Bake in the oven for 25-30 minutes until softened and lightly golden. Remove and put to one side.
- Meanwhile make the crumb topping. Mix together the ingredients (you can do this in the blender if you're starting with a fresh slice of bread), add to a dry frying pan and toast until golden brown.
- Add the remaining olive oil to a large saucepan, and cook the onions with the bay leaf on a medium heat for about 5 minutes to soften. Then add the garlic, cayenne pepper, nutmeg and paprika, and cook for another minute or so.
- Next add the milk and stock into the pan, together with the potatoes and season with salt and pepper. Stir through and bring to the boil, then reduce and simmer for 10 minutes until the potatoes are soft.
- Once roasted, add in half of the cauliflower florets to the saucepan, along with the Worcestershire sauce and lemon juice, and then blitz with a handheld blender until smooth (you can also poour into a stand mixer or blender).
- Serve in bowls, topped with the saved cauliflower, a swirl of vegan cream and the crumb topping.
Notes
- You could also add a sprinkling of vegan cheese to the top of the soup, and place under the grill for a few minutes to melt, for something extra cosy.
Nutrition
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One comment
Kate
The BEST cauliflower soup I’ve ever made!