Spiced Roast Romanesco Soup

Spiced Roast Romanesco Soup

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 40-50 min

We’re spicing up our brassicas this week by roasting them and simmering them gently before blending into a smooth, creamy, nourishing soup. Topped with crunchy toasted seeds or nuts, this dish makes a warming lunch or starter.

Romanesco Soup


1 head of romanesco/cauliflower/broccoli
1 onion/leek
2 cloves garlic
1 teaspoon each of:
Ground cumin, garam masala, turmeric
1.5 litres veg stock
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees/180 degrees for a fan oven.
  • Wash your cauliflower and cut into florets and chop the green leaves.
  • Dice the onion and slice the garlic cloves.

2. Mix together the oil, cumin, garam masala, turmeric and cauliflower florets and put in a large roasting tin. Season with salt and pepper and roast for 10-15 minutes.

3. Meanwhile, heat some oil in a large saucepan and gently fry the onion and garlic for 3-4 minutes and then add in the chopped cauliflower leaves. Add in the roast cauliflower and spices and mix well in the pot.

4. Then pour in the veg stock and simmer for 20-25 minutes until the cauliflower is tender.

5. Blend the soup well in a liquidiser or using a hand blender adding more stock if it is too thick.

6. Serve in warm bowls with some toasted seeds or nuts sprinkled over the top.