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Roasted cauliflower and turnip soup

This roasted cauliflower and turnip soup is vegan, healthy, low-carb, low-cal, yet filling. Serve it with wholesome bread, rice or any  alternatives suitable for your diet. You can serve it with soured cream or crème fraîche, if dairy is not an issue for you. You can roast the cauliflower and onion ahead and keep refrigerating until you're ready to make the soup.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cauliflower head with leaves
  • 1 tsp caraway seeds
  • Olive oil spray
  • 1 onion
  • 4 cloves of garlic
  • 2 Turnips
  • 750 ml vegetable stock approx.
  • 2 Tbsp apple cider vinegar

Method
 

  1. Preheat the oven to 190°C.
  2. Cut the cauliflower into thin steaks, the onion into thin wedges. Arrange them in a roasting tray. You can add a few pieces of cauliflower leaves, if liked. Tuck the garlic cloves between them. Spray with oil, scatter the caraway seeds on top.
  3. Roast for about 25 minutes.
  4. Meanwhile, peel the turnips and cut them into small cube.
  5. When the cauliflower & onion are tender, transfer them to a saucepan together with the cauliflower leaves (if not burnt) and any roasting jus.
  6. Add the chopped turnip, then squeeze out the garlic flesh and this to the veggies too.
  7. Pour in the stock, then bring to the boil. Cook for 5-10 minutes, or until the veggies are soft.
  8. Using a hand-held blender purée the soup until smooth and silky.
  9. Stir in the cider vinegar and serve.