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Photo of Roasted cauliflower and potato soup by WW

Roasted cauliflower and potato soup

Total Time
30 min
10 min
20 min
Roasting the cauliflower adds a deeper level of flavour to this thick and creamy vegetable soup.



1000 g, cut into florets

Olive oil

2 tsp

Brown onion

1 large, finely chopped

Sebago potato

3 large, chopped


2 clove(s), cloves, crushed

Fennel seeds

2 tsp, ground

Dried turmeric

½ tsp

Chicken stock

3 cup(s), (750ml)

Skim milk

1 cup(s), (250ml)

Fresh chives

2 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place the cauliflower on the prepared tray and lightly spray with oil. Bake for 15 minutes or until tender. Set aside 4 pieces of roasted cauliflower as a garnish.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the potato, garlic, fennel and turmeric and cook, stirring, for 2 minutes.
  3. Add the stock and bring to the boil. Reduce heat, cover and simmer for 10 minutes. Add the milk and roasted cauliflower (except reserved garnish) and simmer for 5 minutes.
  4. Using a stick blender or food processor, puree soup until smooth. Return soup to the pan and stir over low heat until heated through. Season with salt and freshly ground black pepper. Serve soup topped with a piece of roasted cauliflower and sprinkled with chives.


SERVING SUGGESTION: Multigrain bread roll (50g roll per serve).