Roast Cauliflower Soup

Mediterranean inspired roast cauliflower soup with zaa’tar flat bread 

Growing up I wasn’t a huge fan of soups, but now I can’t get enough of them! (must be my old age)

Soups are now my go to “set and forget”. Great for a meal prep, families and also bloody cheap!

The sun is finally out and this is perfect spring soup to enjoy in the sunshine or freeze for a inevitable cool change that will come in the next few weeks.


Large head of cauliflower

1 large leek, trimmed and diced

Garlic (whatever you desire)

300g mushrooms

2 medium potatoes, peeled and chopped into chunks

2 cups veggie stock

2-3 cups of water (depending on desired thickness)


Fresh oregano to garnish

Your favourite flat bread – I’ve used Mountain Bread 


Olive oil

Yogurt to serve – I’ve used the Nakula brand, plain flavour


  1. Preheat your oven to 190 degrees Celsius/375 degrees Fahrenheit
  2. Place cauliflower on an oven tray, coat with olive oil and a dusting of sumac, roast for about 15-20 minutes
  3. In a large soup pot, place olive oil, garlic and leek stir until translucent.
  4. Add mushrooms and cook for a few more minutes
  5. Add the cauliflower, potatoes, stock and 1-2 cup of water and bring to boil
  6. Once boiling, reduce heat and simmer until cauliflower and potatoes are falling apart – this should take about 20-25 mins, blend to desired consistency, adding more water if needed
  7. Using a stick blender, blend until smooth
  8. Meanwhile, take your favourite flatbread, drizzle with olive oil, sprinkle with zaatar and place in the oven for about 5 mins, depending on the thickness of the bread.
  9. Divide soup and serve with flat bread and yogurt
  10. DSC_0309

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