Air-fryer roasted cauliflower soup recipe
Customise this soup with whatever veg you have in the fridge; spring onions can be swapped for half a brown onion and kale swapped for any dark leafy green. See method
- 1 tbsp olive oil
- 400g cauliflower (about 1 small head), chopped, leaves and stalk included
- 4 spring onions, roughly chopped
- 1 stick celery, chopped
- 2 sprigs fresh thyme or ½ tsp dried thyme
- large handful kale
- 100g stale crusty bread, cut into cubes
- 1 vegetable stock cube
- 100ml single cream plus extra to garnish
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
of the reference intake
- Preheat the air-fryer to 200°C.
- Put the cauliflower, spring onions, celery and thyme sprigs into a bowl and drizzle over the olive oil. Season with salt and black pepper and toss well to combine.
- Tip the vegetables into the basket of the air-fryer and cook for 20-25 mins until softened and browned at the edges. Add the kale to the air-fryer for 1 min, so that it wilts but doesn’t crisp.
- Remove the basket from the air-fryer, take out the thyme sprigs, tip the vegetables into a blender and let stand for 5 mins to cool slightly and continue softening.
- Meanwhile, put the bread cubes into the air-fryer and cook for 3-5mins until golden brown and crunchy.
- Boil the kettle and make up the stock cube to 800ml. Pour about half of the stock over the vegetables and blend until coming together. Add the rest of the stock and the cream and continue to blend until completely smooth.
- Divide the soup between 4 bowls and drizzle a little extra cream over the top if you’d like. Top with a few warm croutons before serving.
See more Air-fryer recipes