Healthy Roast Cauliflower, Cumin & Lemon Soup

Disclosure: This post was sponsored by Baxters and as always, all opinions are truthful.

A few weeks ago, I put a few soups to the vote in my Facebook Group, I LOVE Slimming Soup to see which one you'd like me to create next and this one trumped the rest.

But I'll let you in to a little secret.  This isn't my recipe, it's one of the many Baxters Soup creations that their in-house Masterchef semi-finalist, Darren Sivewright, has been working on.

And you know I can't resist a bowl full of goodness in my life.  They're so soothing, warming, and affordable for every day health eating.

In fact, it was only last month when we stocked up with a few tinned soups at their factory shop and museum while we went away in our camper van after Christmas.

It's definitely worth a visit if you're passing by and the views in Scotland are absolutely breathtaking.  It's one of our favourite places to visit.

So the recipe starts off with a whole cauliflower to roast in the oven until it's golden brown.

I left the leaves on for this but to get a complete all round crispness, I'll definitely remove them first next time when I try it again but it's totally up to you.

And when it was ready, it was so beautiful, and thought this alone would make a great tear and share centre piece with a cheesy fondue type dip.  Just a naughty thought...

Quite a few of you will probably notice too that I never used my soup maker for this one and followed Baxter's recipe to the letter with a good ol' pan.

That's not to say it won't work, so if you do try it, then please be a darling and let future readers know how you got on in the comments below.

And depending on how thick you like your soups (I mostly like heavy filling ones in the Winter), then it all lies in the size of the cauli you pick up.  I went for extra large.Recipe

• Cooking oil spray or a splash of oil
• 1 large cauliflower (note: the bigger, the thicker)
• 150g onions, peeled and chopped
• 1 garlic clove, minced
• 1 teaspoon cumin seeds
• 500ml vegetable stock
• 400g tin of chickpeas, drained & rinsed
• 200g spinach leaves
• Juice of 1 lemon
• 100ml fat free greek yogurt
• Seasoning

Method

1. Preheat the oven at 170 degrees.
2. Place the whole cauliflower on a baking tray and drizzle over a splash of oil (or spray with cooking oil spray as I did), then season well and roast for around 1 hour, 30 minutes or until golden.
3. While you wait, in a large deep based pan, spray with oil spray and gently saute the onions and garlic until softened.
4. Add the cumin seeds and continue to gently fry for 2 minutes to release the flavours.
5. Once the cauli is golden, reserve ¼ for a garnish and cut the rest in to florets and add to the onions, along with the stock and simmer for around 20 minutes with a lid on and blend.
6. Now break up the remaining cauliflower in to bit size pieces and add to the soup and the chickpeas, spinach and lemon juice then stir and bring to a simmer.
7. Finally, stir in the greek yogurt and I served with some fresh parsley.
8. Did you love it?  Then why not tag me on Instagram (@Tastefully Vikkie) to let me you made it!

CAN'T MAKE IT RIGHT NOW? THEN WHY NOT PIN THIS THUMBNAIL FOR LATER?

📖 Recipe