Creamy cauliflower soup

This is a really flavourful and creamy soup that works well as it is or as a side dish. You could make some extra and keep it in the fridge! Personally, I love this aromatic soup!


  • 1 large head of cauliflower, cut into bite size florets.
  • 4 Tablespoons olive oil
  • 1 teaspoon Turmeric powder
  • 1 yellow onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 medium sized carrots, sliced
  • 1,2 litre of Vegetable stock
  • 2 dl Aito Oat Cuisine, or some other Oat Cuisine)
  • 2 tablespoons white miso paste
  • 1 dl nutritional yeast
  • 1/2 lemon, squeezed
  • Pepper and salt

You can top it with Roasted pumpkin seeds, roasted cauliflower, oxalis leaves or something else that you like.


  1. Preheat the oven to 200C (425F) and line a rimmed baking sheet with parchment paper.
  2. Add the cauliflower florets, 2 tablespoons olive oil and the turmeric powder to a bowl. Toss it around and then tip it out over the baking sheet. Leave in the oven for about 30 minutes. The cauliflower should be tender and caramelised on the edges.
  3. Heat up the rest of the oil in a cooking pan, and fry the onion for some minutes. Then add the sliced carrot and garlic. Fry for another 3-4 minutes. Make sure it doesn’t get burnt! You can add some water if it starts getting burnt!
  4. Cook the vegetable broth for about 10 minutes and then add the roasted cauliflower and the Aito Cuisine.
  5. Add the carrots and onion, stir and let it simmer for 5-10 minutes.
  6. Turn of the heat and add the Miso paste.
  7. Then carefully transfer the soup to the blender, I had to do it in 3 different batches. Make sure you don’t overfill as it then will overflow!
  8. Pour in the lemon juice, and the nutritional yeast.
  9. Add pepper, and salt if you like.
  10. Enjoy this beautiful soup!!

By Malin Nordblom

Fab Foodie Swede

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