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rate
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 large cauliflower head (cut into florets)
  • 1 tbsp cumin powder
  • 1 tbsp cumin seeds
  • ½ white onion (chopped)
  • ½ red birdseye chilli (chopped)
  • 5 cups water
  • 1 tsp turmeric
  • ½ onion
  • 5 tbsps garden peas
  • 4 cloves garlic
  • sprinkle paprika/ cayenne
  • 4 tbsps olive oil
  • salt to taste
Roasted Cumin Cauliflower Soup with Spiced Garden Peas Roasted Cumin Cauliflower Soup with Spiced Garden Peas
Roasted Cumin Cauliflower Soup with Spiced Garden Peas

A simple roasted cumin cauliflower soup, delicious hot or cold. Topped with spiced, sweet roasted garlick garden peas to give the soup some extra depth. Enjoy as a starter or as a main with some bread for dipping.


  1. Preheat the oven to 180℃ . Line a baking sheet drizzle with some olive oil, salt, spread the cauliflower over the pan. Sprinkle the cumin power over, more salt and give it a good rub. Drizzle with more oil and cumin seeds. Roast for 20-25 minutes
  2. Once the cauliflower is cooked, take out and leave to one side. In a large pot, fry the onions and chilli in some oil with turmeric and some salt. Fry until softened slightly then add the cauliflower (keep the lined tray and oven on) combine well and add the water. Bring to a boil, add more salt to taste, then turn down the heat and leave to simmer for 10 minutes, then take off the heat
  3. On the same baking sheet, add the garden peas, garlic, sprinkle with paprika and cayenne, a touch of salt and a drizzle of oil and bake for around 10 -12 minutes
  4. Whilst the peas are cooking, using a handheld blender, blitz the cauliflower until well blended
  5. Serve and top with the garden peas and an extra sprinkle of cumin seeds
Roasted Cumin Cauliflower Soup with Spiced Garden Peas

A simple roasted cumin cauliflower soup, delicious hot or cold. Topped with spiced, sweet roasted garlick garden peas to give the soup some extra depth. Enjoy as a starter or as a main with some bread for dipping.

favorite
print
rate
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 large cauliflower head (cut into florets)
  • 1 tbsp cumin powder
  • 1 tbsp cumin seeds
  • ½ white onion (chopped)
  • ½ red birdseye chilli (chopped)
  • 5 cups water
  • 1 tsp turmeric
  • ½ onion
  • 5 tbsps garden peas
  • 4 cloves garlic
  • sprinkle paprika/ cayenne
  • 4 tbsps olive oil
  • salt to taste
  1. Preheat the oven to 180℃ . Line a baking sheet drizzle with some olive oil, salt, spread the cauliflower over the pan. Sprinkle the cumin power over, more salt and give it a good rub. Drizzle with more oil and cumin seeds. Roast for 20-25 minutes
  2. Once the cauliflower is cooked, take out and leave to one side. In a large pot, fry the onions and chilli in some oil with turmeric and some salt. Fry until softened slightly then add the cauliflower (keep the lined tray and oven on) combine well and add the water. Bring to a boil, add more salt to taste, then turn down the heat and leave to simmer for 10 minutes, then take off the heat
  3. On the same baking sheet, add the garden peas, garlic, sprinkle with paprika and cayenne, a touch of salt and a drizzle of oil and bake for around 10 -12 minutes
  4. Whilst the peas are cooking, using a handheld blender, blitz the cauliflower until well blended
  5. Serve and top with the garden peas and an extra sprinkle of cumin seeds