Name: The cosiest dish you’ll make all winter is this paprika-spiced cauliflower soup
Prep time: 40 min
Cook time: 59 min
Total time: 99 min
Yield: 4
Ingredients: 1kg cauliflower, cut into florets; 30g butter, melted, plus 20g extra; 4 cloves garlic, crushed; 2 tablespoons thyme leaves, plus extra to serve; 1 tablespoon Hungarian paprika; 1/2 teaspoon cayenne pepper; 1 onion, finely chopped; 6 cups chicken stock; Sea-salt flakes and freshly ground black pepper, to season; 1/3 cup sour cream

The cosiest dish you’ll make all winter is this paprika-spiced cauliflower soup

Warm and hearty.

Skip to Recipe

Serves 4

Prep

40M

Cook

59M

Total

1H 39M

When the weather cools down, nothing hits the spot quite like a bowl of homemade soup. This paprika-spiced cauliflower soup is rich and packed with flavour, transforming a humble head of cauliflower into something delicious. A touch of paprika makes it the perfect cosy meal for chilly days.

Ingredients

1kg cauliflower, cut into florets

30g butter, melted, plus 20g extra

4 cloves garlic, crushed

2 tablespoons thyme leaves, plus extra to serve

1 tablespoon Hungarian paprika

1/2 teaspoon cayenne pepper

1 onion, finely chopped

6 cups chicken stock

Sea-salt flakes and freshly ground black pepper, to season

1/3 cup sour cream

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Line two baking trays with baking paper.

Step 2

In a bowl, combine the cauliflower florets, melted butter, half the garlic, thyme, paprika and cayenne pepper. Scatter over the prepared trays. Roast, stirring occasionally, for 40–45 minutes or until the cauliflower is golden.

Step 3

Meanwhile, in a large saucepan, melt the extra butter on medium heat. Sauté onion for 3–4 minutes or until soft. Add the remaining garlic and sauté for 1–2 minutes, until fragrant. Stir in stock, season. Bring to a simmer.

Step 4

Mix in roasted cauliflower, reserving 1/2 cup to garnish. Simmer for 12–15 minutes or until tender. Using a hand blender, purée until smooth. Season with salt and pepper.

Step 5

Serve soup in a warmed bowl  with a swirl of sour cream. Top with reserved roasted cauliflower and a little extra thyme.

*(Photography Tim Roberts | Styling Michele Cranston | Recipes Sarah Murphy)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.