This roast cauliflower soup is made zingy and bright with the addition of preserved lemon and given an umami hit with miso. This is the perfect warming soup for winter.
You can't get better than a bowl of soup sometimes 🥣
This is such a good January detox soup. Not that I even really believe in the whole detox/new year new you nonsense but after a month of heavy eating and drinking I was so ready for going back to something resembling a vegetable this past week.
I have to be completely honest here and admit that this soup was 100% Will's creation. He took it upon himself to make me lunch and came up with this concoction and it turned out to be completely delicious.
I was slightly apprehensive about the combination, especially the addition of preserved lemon which definitely needs to be used with caution to avoid it overwhelming everything. Everything actually works so well together though and it takes cauliflower soup from something a bit dull to something really special.
Why we love this roast cauliflower soup...
We love that this is a vegetarian soup recipe so it's great for when you're cutting down on meat. You can even leave out the butter to make the whole thing vegan.
It's such an easy recipe to make and most of it is hands off time so you can get on with something else while it's cooking.
While the cauliflower works perfectly on its own in this soup you could add extra veggies if you want to to make it even healthier.
This is a really healthy recipe while still packed with flavour thanks to the miso and preserved lemon.
Roasted Cauliflower Soup Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Cauliflower: This is cut up and roasted until beginning to brown.
Herbs: Rosemary and bay leaf are added to the soup as it simmers.
Preserved Lemon: Just half a preserved lemon is finely chopped and added to the soup for a big hit of freshness.
Stock: Store bought or homemade stock is fine. If you're not worried about it being vegetarian then chicken stock is really tasty.
White Miso: This adds a lovely umami saltiness to balance out the freshness.
How to make cauliflower & miso soup
Roast the cauliflower: Cut the cauliflower into florets, toss with olive oil and plenty of salt then roast in the oven for 20-30 minutes.
Start the soup: Fry the rosemary and preserved lemon in olive oil and butter then add the onion, bay leaf and chilli flakes.
Finish and blend: Add the potato, cauliflower, stock and miso and simmer for 10 minutes. Blend until smooth and serve with a chilli sauce of your choice.
Equipment you need to make this recipe...
Want more? Try these other soup recipes!
- Spicy Tomato Soup with Bulgur Wheat
- White Bean Soup with Herby Oil
- Tortellini Soup with Kale
- Spicy Lentil Soup with Coconut
- Mushroom Miso Soup with Soba Noodles
- Coconut Noodles Soup with Mushroom & Edamame
- Corn and Shrimp Chowder
Roast Cauliflower Soup with Preserved Lemon & Miso
- 1 medium Cauliflower approx 800g cut into florets
- 3 tablespoon Olive Oil
- 10 g Butter
- 1 sprig Rosemary
- ½ Preserved Lemon finely chopped
- 1 Onion finely chopped
- 1 Bay Leaf
- Large pinch Chilli Flakes
- 700 ml Vegetable Stock
- 1 Potato approx 200g, cut into chunks
- 1 tablespoon White Miso
- Chermoula/Chilli Oil to serve
- Nigella Seeds to serve
- Preheat oven to 250°C/480°F. Place the cauliflower florets into a bowl with 2 tablespoon olive oil and a generous pinch of salt. Toss to combine, then spread on a baking sheet and put into the oven to roast for 20-30 mins, until the edges of the cauliflower are beginning to blacken.
- Meanwhile melt together the butter and the rest of the olive oil in a saucepan. Add the rosemary sprig and preserved lemon and fry very gently until fragrant. Add the onion, bay leaf, and chilli flakes, and fry until the onion is translucent, about 8 mins.
- Add the potato, roasted cauliflower, stock, and miso, bring to a boil, and simmer for about 10 mins or until the potato is cooked. Blend until smooth. Serve with a swirl of chermoula, harissa, or other chilli sauce and sprinkled with nigella seeds.
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