roasted cauliflower soup with brie + smoked paprika + little toasts
Prep time
Cook time
Total time
Serves: 6
  • 2 Cauliflower heads – cut into bite-sized florets
  • 1 Big onion – cut into quarters
  • 2T Olive oil
  • 2 Cup water
  • 1 Chicken or Vegetable stock cube
  • 2 Cups full-cream milk (if you want it richer you can replace one cup of milk with cream or you can use fat free milk as a more healthier option)
  • 20g Butter (or more :-) )
  • 1 Large pinch of salt
  • Black pepper to taste
  • 125g Brie cheese – cut into 6 pieces
  • Smoked Paprika to sprinkle over the soup.
  • Preparing the "little toasts"
  • Cut a French loaf into thin slices and toast in toaster.
  1. Preheat your oven to 180 degrees.
  2. Put cauliflower and onion in bowl – pour the olive oil over it and swirl the contents around in the bowl until all the vegetable pieces are lightly covered in oil. Place on baking tray and bake in the oven for +- 25 - 30 minutes until roasted and browned.
  3. Take a pot, add the water and the stock cube.
  4. Add the cauliflower and onion and simmer for about 20 minutes.
  5. Add the milk and liquidize. It will have a nice thick consistency. If you find the consistency too thick just add a bit of extra milk.
  6. Add the butter and season with salt and pepper. Please taste and use more salt if needed.
  7. Pour piping hot soup into bowls. Put a wedge of brie in each, then add the "little toasts" on top and sprinkle lightly with smoked paprika!
  8. Tuck-in and enjoy!
Recipe by Anél Potgieter at