20 September, 2023

This warming roasted cauliflower garlic soup recipe will absolutely satisfy your craving for a warm and creamy soup. It’s easy and quick to make and is satisfying enough for a main meal. The perfect healthy weeknight dinner! 

Serves: 4

Preparation time: 40 minutes 

If you can, use organic ingredients for this recipe. Although we are unsure whether eating organic food reduces breast cancer risk, organic food contains less pesticide residue. We know that certain pesticides are linked to breast cancer risk, so we recommend eating organic food whenever possible. Read more on pesticides here.


750 g cauliflower (divided into florets/pieces)

240g chickpeas in a jar, drained and rinsed or 240g pre-cooked dried chickpeas (how to cook)

1 tsp salt

A whole bulb of garlic

1 onion

180 g potato

1 stalk of celery

200 ml single cream/single soy cream

1 tsp coriander seeds

2 tbsp olive oil

1-1.2 litres vegetable stock (depending on how runny you like your soup)

Salt and pepper 


  • Preheat the oven to 200 °C /180 Fan or gas mark 6.
  • Mix the cauliflower florets/pieces and chickpeas with 1 tbsp olive oil and 1 tsp salt in a big bowl.
  • Cut the tip of the garlic bulb off and remove the outer covering skin. Wrap it well in a piece of tin foil.
  • Spread the cauliflower and chickpeas on a lightly oiled baking tray (where possible, avoid using non-stick cookware), place the garlic bulb on the tray and roast for 25-30 minutes. Check every now and then to make sure the cauliflower doesn’t burn.
  • Chop the onion and celery. Put 1 tbsp olive oil in a big saucepan and fry the onion, celery and coriander seeds at low to medium heat for 3 minutes.
  • Peel and cut the potato into pieces about 2 inches in size. Add to the pot, add single cream/soy cream and 1 litre vegetable stock and simmer over low to medium heat with the lid on for around 15 minutes.
  • Add the roasted cauliflower and chickpeas to the pot (set aside one handful of chickpeas for the topping). Squeeze the garlic out of its casing into the pot and blend. If you want, you can add the remaining vegetable broth if you prefer your soup a bit runnier. Season to taste with salt and pepper.
  • Serve topped with the remaining chickpeas and, if you like, some wholemeal bread on the side.

How to serve:

Serve the warm bowl of garlic soup in a nice bowl with a generous helping of toasty cauliflower on top.

Why this is good for you  

Cauliflower is a cruciferous vegetable that is naturally high in fibre and B vitamins. A 2018 analysis concluded that a higher intake of cruciferous vegetables may reduce the risk of breast cancer.  

Enjoyed this roasted cauliflower and garlic soup recipe and are craving more like this? Breast Cancer UK’s brand new recipe e-book is out now! Download (for free) ‘Organic Flavours’ today. What are you waiting for? Get cooking. 

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