Roasted Cauliflower And Cheddar Soup

This soup is perfect for a chilly winter lunch. Serve it with a buttery Banting roll or some carb-free toast.

4 Servings

  • 1 medium onion (peeled and quartered)
  • medium leeks (washed and roughly chopped)
  •  400 g cauliflower (broken into florets)
  •  6 cloves garlic
  •  3 tbsp coconut oil (melted)
  •  200 g grated cheddar
  •  4 cups chicken stock


  1. Preheat the oven to 180°C
  2. In a roasting tray, toss the onion, leeks, cauliflower, and garlic in the melted coconut oil.
  3. Season with salt and pepper and roast until soft. Give it a toss every now and then while it’s roasting. This should take about 45 minutes.
  4. Scrape the ingredients into a bowl and add the chicken stock and cheese. Blend until smooth. Add a little extra seasoning if you need to.
  5. If the soup cools too much during blending, reheat gently.