Roast Cauliflower Soup (And a Yummy Paleo Bread)

✓ Gluten-Free

roast cauliflower soupThis roast cauliflower soup is a delicious, quick winter warmer, filled with immune-boosting herbs and spices.


1 head of cauliflower, cut into florets
2 tbsp melted ghee, butter or coconut oil
3 cups vegetable stock (I like Pacific Foods Organic Vegetable Broth)
3 cups filtered water
1 cup dry red lentils, rinsed
1 brown onion, finely chopped
4 garlic cloves, crushed
3cm piece of ginger, finely grated
3 tsp turmeric
1 fresh birds-eye chilli, deseeded and chopped
Greek yoghurt, to serve

Tarka (Optional Topping)

2 tbsp ghee, butter or coconut oil
1 tsp cumin
1 tsp black mustard seeds
12-14 curry leaves
1 cinnamon stick
1 onion, thinly sliced
2 garlic cloves, crushed
1 fresh chilli, deseeded and chopped
1 lemon (juice and finely-grated rind)

  1. Preheat oven to 220° Celsius.
  2. Line a baking tray with paper and place cauliflower florets on tray. Drizzle with ghee and season. Toss to coat and roast for 20 mins until golden.
  3. Meanwhile, place the stock and water in a saucepan over high heat and add lentils. Bring to boil and discard foam.
  4. Stir in onion, garlic, ginger, turmeric and chilli.  Season and simmer for 30 mins until lentils soft. Remove from heat and add cauliflower.
  5. Add half of the tarka (if using) and blitz with a stick blender, or blend in batches.
  6. Serve topped with remaining tarka (if using) and Greek yoghurt).

To make the optional tarka topping: Cook cumin, mustard seeds and cinnamon in ghee for 1 minute and then add curry leaves. Add onion and cook for 5 minutes until soft. Add remaining ingredients and cook for 2 minutes.

This recipe can also be served with our delicious Paleo Bread; the recipe for which is listed below.

Adapted from

Paleo Bread Ingredients

300g almond meal
15g desiccated coconut
40g linseeds
1/4 tsp salt
1 1/2 tsp bicarbonate soda
5 eggs
50g coconut or olive oil
35g honey or rice malt syrup
15g apple cider vinegar


  1. Preheat oven to 180 degrees Celsius and line a loaf pan with baking paper.
  2. In a food processor, blender or Thermomix, blend almond meal and coconut until finely ground. Add linseeds, salt and bicarb and blitz quickly.
  3. Add remainder of ingredients and blend until combined. Pour into pan and bake for 45 mins until golden.
  4. Serve warm with soup!

Adapted from