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Roasted Cauliflower and Garlic Soup with Thyme Croutons

When all you want to do is hibernate under the duvet, this is the perfect pick-me-up lunch idea.

Serves 4 Total Time  30 mins


  • 1 large cauliflower, cut into florets
  • 4 large garlic cloves 
  • 3 tbsp extra virgin olive oil 
  • 1.5L good vegetable stock 
  • 1 onion, chopped in half 
  • 4 fresh bay leaves

For the croutons:

  • 1 tbsp fresh lemon thyme leaves
  • 1 garlic clove
  • 3 tbsp extra virgin olive oil 
  • 3 slices gluten-free bread, cut into rough cubes


  1. Preheat oven to 200°C/180°C fan/gas 6.
  2. Place the cauliflower and garlic onto a baking tray, drizzle with oil, season and mix well. Place in the oven for 20 mins.
  3. Meanwhile, bring the stock to the boil in a large pan. Add the onion and bay leaves, cover and turn down to a gentle simmer. 
  4. For the croutons, use a stick blender to whizz up the thyme leaves, garlic and oil. Add this to a bowl with the bread and use your hands to coat the cubes. 
  5. In a non-stick frying pan, fry the croutons on a high heat, tossing all the time so they don’t burn. Once golden in colour, remove and set aside. 
  6. When the garlic and cauliflower are cooked, remove from the oven and add to the stock. Cook for 5 mins.
  7. Remove from the heat and take out the onion halves and bay leaves. Using a stick blender, whizz the soup to a smooth consistency, seasoning to taste.
  8. Serve with a drizzle of olive oil, the croutons and a few extra thyme leaves.
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