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Roasted Cauliflower and Celery Soup

Soups aren't for the first course anymore they are a full meal. Make this roasted cauliflower and celery soup for soup season!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: entree, Soup
Cuisine: American
Keyword: cauliflower soup, celery, gluten free, soup
Servings: 4
Author: Kanika Samra


  • Immersion blender or food processor


For roasting Cauliflower

  • 1 Cauliflower head medium sized
  • 1 tsp Cumin powder
  • 1 tsp Red chilli or paprika
  • Salt and Pepper to taste
  • 2 tbsp Olive Oil
  • 1/2 tsp Garlic powder optional
  • 1/2 tsp Ginger powder optional

Cooking the Soup

  • 1 tbsp Olive Oil
  • 1 Onion medium or small, red or yellow
  • 2-3 Celery stalks trimmed and chopped
  • 2 cups Chicken Broth low sodium, or replace with vegetable stock
  • Salt and pepper to taste if needed
  • 3-4 sprigs Cilantro/fresh coriander for garnish, optional
  • 10-12 pieces Cashews for garnish
  • 1/3 cup Cheese - parmesan or cheddar grated, optional
  • 1/4 cup Cashews for the soup, optional


For roasting the Cauliflower

  • Preheat oven to 400 F. Then, wash and clean one medium-sized cauliflower head. Pat it dry and cut it into even sized pieces.
  • Transfer to a large bowl and sprinkle cumin powder, red chilli powder and salt and pepper. Could also add ginger and garlic powder. Drizzle 2 tablespoons of olive oil and mix well. Marinate while you finish prepping remainder of the ingredients.
  • Take 2-3 medium-sized celery sticks and wash them. Then cube them discarding the ends. Slice 1 medium-sized onion. You could use red or sweet vidalia onion for this soup. Both will be sweet once caramelized – vidalia probably sweeter than red.
  • Once the oven is ready transfer marinated cauliflower to a baking tray that has been coated with a bit of oil. Bake at 400 F for 10-15 minutes. Turn half way through and check for color. Once cauliflower starts browning, turn off the oven and remove.

For the soup:

  • Put a deep pot on the stove and heat it on medium high. Add 1 tbsp of olive oil. Add onions and saute them until translucent and beginning to brown. Throw in celery and cook for a few minutes until you can smell the celery and it starts sweating. Finally, transfer roasted cauliflower that has been resting all this while.
  • Cook this mix for a few minutes and then add 2 cups of low sodium chicken broth. Bring to a boil. Turn off the heat.
  • Next, blend everything and the soup will be ready to serve. If you have an immersion blender, use it or cool until lukewarm and transfer to the processor jar and puree it.
  • Since both the broth and cauliflower already have salt, I tend to wait until the end to adjust salt and pepper. After blending the soup, simmer it one last time before serving if doing so warm. Or serve at room temperature or cool.
  • Garnish with fresh coriander (cilantro) leaves and a few pieces of cashew nuts (see note for using more cashews in soup and cheese). You could either add cheese while simmering soup before serving or add grated cheese as a garnish on each helping.


Cashew nuts can also be used as a part of the soup. You can roast and blend about a 1/4 cup along with cauliflower and celery.
For a richer, creamier soup add grated cheese. You could use a hard cheese such as parmesan or aged cheddar. Try the cheese before you add it to the soup to be sure of its taste! Simmer the soup with cheese just before serving. 
Additionally, if you do not like a very thick soup – use stock (chicken/vegetable) or milk to adjust for consistency.