Roasting the cauliflower in the oven before adding gives this soup it’s unique, delicious flavour. A creamy, hearty soup for those cold days ahead.


1 head Cauliflower


2 potatoes

2 cloves garlic

1 onion

2 handfuls of fresh kale

1 liter/4cups water

2 tbsp veggie stock (depends on brand, check label for amount)

1/2 cup oatmilk (or other plantmilk)

Garnish: chickpeas, turmeric, curry, paprika


  1. Break cauliflower up into florets and bake at 200C/400F for 20 mins or until golden-brown

  2. In a big pan sauté onions and garlic

  3. add potatoes and stir for approx. 1 min

  4. add cauliflower and water and wait until water boils

  5. add veggie stock, and kale and cook until all veggies are soft

  6. add oatmilk and cook approx. 2 more mins

  7. blend everything with handblender

  8. For garnish: Fry chickpeas with a little water and the spices in a non-stick pan

  9. ENJOY!