Roast cauliflower, lemon and cumin soup

25 May 2017 by
First published: 28 May 2017

This refreshing roast cauliflower, lemon and cumin soup is a surprising spring hit.


1 large cauliflower

Splash of oil

1 can of chickpeas

150g onion

1 clove garlic

200g spinach

1tsp cumin seeds

Juice of 1 lemon

100ml Greek yogurt

500ml vegetable stock

Salt and pepper


Drizzle the cauliflower with oil and season. Roast in the oven until golden brown at 170°c

Peel and chop the onions and garlic and sweat in the oil until softened. Add the cumin seeds and cook for 2 minutes.

Cut the roasted cauliflower into florets. Reserve ¼ for garnish and add the rest to the pan. Add the stock, bring to the boil and simmer until all veg is soft. Blitz and pour into a clean pan.

Add the drained chickpeas, cauliflower and yoghurt. Bring back to a simmer and add the spinach and lemon. Season and serve immediately.

Recipe courtesy of Darren Sivewright, Masterchef 2015 finalist

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Roast cauliflower, lemon and cumin soup
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