Roast Cauliflower Soup

This creamy cauliflower soup with fresh coriander pesto is tasty and nutritious. It’s the perfect winter warmer for a chilly day and it’s lighter than potato soup. The fresh pesto adds a little zing of fresh flavour.

Vegetarian / Gluten free / Paleo

Serves 4

Prep time 10 mins

Cook time 45 mins


  • 2 heads of cauliflower, florets
  • 2 poblano pepper, chopped
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 3 tbsp olive or coconut oil
  • 1 cup onion, diced
  • 3 garlic cloves, chopped
  • 1 tsp oregano
  • 1 tsp sea salt
  • 2½ – 3 cups bone broth/stock or vegetable stock
    We recommend the delicious Ossa Broths –

Coriander Pesto

  • 1 cup spinach
  • ½ cup coriander
  • Zest of 1 lemon
  • 1 garlic clove
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup olive oil


  1. Preheat oven to 220°C and cover a baking sheet or two with parchment paper.
  2. Cut the cauliflower into florets and place on a baking sheet with the poblano peppers, oil, salt and pepper and toss.
  3. Roast for 15 minutes and then rotate the pan and use a spatula to stir the veggies.
  4. Roast for another 15 minutes and then remove from the oven.
  5. While the cauliflower is roasting heat a large soup pot over medium-high heat and sauté the onions and garlic for approximately 3 – 5 minutes. Add the salt and oregano half-way through cooking. Set aside.
  6. Combine all of the pesto ingredients in food processor or blender. Blend until mixture is thoroughly combined. Set aside.
  7. When the cauliflower is roasted, add it to a blender with the sautéed onions and garlic. Add 2½ cups of bone broth or stock and blend until smooth. You may need to work in batches.
  8. Put the mixture back in the soup pot and let it simmer for another 10 – 15 minutes. If the mixture is too thick add about ½ – 1 cup of bone broth or stock until you get the consistency you are looking for.
  9. Taste for salt and adjust accordingly subject to the type of stock you use.
  10. Serve with a scoop of cilantro pesto.


This recipe was reproduced with kind permission from Jessie Heggan