Recipe

Rich, velvety Roasted Cauliflower Soup with a nutty twist—this hearty dish is a perfect bowl of warmth for any meal or gathering!

There’s something magical about the deep, nutty flavor of roasted cauliflower blended into a smooth, creamy soup. This recipe is a cozy favorite, ideal for chilly days or as a sophisticated starter for dinner parties. The Geedel Rotary Cheese Grater elevates the process by effortlessly slicing cauliflower and grinding nuts, making prep a breeze while adding a delightful texture. Let’s whip up this comforting classic!

Ingredients

1 large head of cauliflower

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

4 cups vegetable broth

1 cup heavy cream or coconut milk

½ teaspoon ground turmeric

½ teaspoon smoked paprika

Salt and pepper to taste

½ cup almonds or hazelnuts

1 tablespoon olive oil

Pinch of sea salt

Instructions

1. Prep the Cauliflower

Wash the cauliflower and remove the leaves and core. Attach the 3-Blade Set to your Geedel Vegetable Chopper and secure it to the countertop with its stable suction base—no slipping or wobbling. Feed the cauliflower florets into the hopper and turn the Z-shaped handle a few times to create even, thin slices or small pieces.

The sharp stainless steel blades ensure uniform cuts that roast beautifully.

2. Roast the Cauliflower

Toss the sliced cauliflower with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast until golden and tender, stirring halfway through. The edges should caramelize for extra flavor.

3. Grind the Nuts

Switch to the 5-Blade Set on the vegetable shredder. Add almonds or hazelnuts to the hopper and turn the handle effortlessly to grind into fine crumbs for the garnish. The food pusher keeps hands safe, and the detachable handle handles large batches with ease.

4. Sauté the Base

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the minced garlic and cook for another minute.

5. Simmer the Soup

Add the roasted cauliflower, vegetable broth, turmeric, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer until the flavors meld together. Use an immersion blender to puree until smooth, then stir in the heavy cream or coconut milk. Adjust seasoning with salt and pepper.

6. Prepare the Nutty Garnish

Heat 1 tablespoon of olive oil in a small skillet. Add the ground nuts and a pinch of sea salt, toasting until fragrant and lightly golden.

7. Serve

Ladle the soup into bowls and sprinkle the toasted nut garnish on top. Serve warm with crusty bread or enjoy it solo!

Tips and Variations

Cauliflower Color: Use purple or green cauliflower for a vibrant twist.

Nut Swap: Try walnuts or pecans (ground with the 5-Blade Set) for a different flavor.

Spice It Up: Add a pinch of cayenne for a subtle kick.

Dairy-Free: Swap cream for full-fat coconut milk for a vegan option.

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

Conclusion

This soup offers a luxurious blend of roasted cauliflower’s earthy sweetness and a nutty crunch that elevates every spoonful. The crank cheese grater simplifies prep with its versatile blade options—slicing cauliflower and grinding nuts with sharp premium blades for safe, precise results. The stable suction base ensures a steady grip, making it a kitchen essential. Whether it’s a cozy lunch or an elegant dinner starter, this soup brings warmth and flavor to your table.