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Roast cauliflower and carrot soup recipe


This soup from Brooklyn Farm Girl is perfect for iftar.


Not only is it full of vegetables that provide important vitamins, minerals and nutrients, but the chicken broth can also help with hydration after a full day of fasting.


That’s not to mention that it’s quick to make and great for freezing, so you can easily reheat it when it’s time to break the fast.




Overview: 

Prep time: 5 minutes

Cook time: 35 minutes

Serves: 4 people


Ingredients: 

1 cauliflower, cut into florets

300g carrots, peeled & chopped into 1-inch pieces

2 cloves of garlic

2 tbsp oil

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp nutmeg

1 tbsp butter

2 tbsp flour

450ml chicken broth

250ml milk


Instructions:

  1. Preheat the oven to 200℃.

  2. Put the cauliflower, carrot and garlic on a baking tray. Drizzle with oil and add salt, pepper and nutmeg. Mix everything well so the veggies are coated.

  3. Roast for 30 minutes, turning halfway through.

  4. Once cooked, take out of the oven and set aside.

  5. Start making a roux by melting the butter in a large pot over a medium heat.

  6. Add flour and whisk until smooth.

  7. Add the broth and milk, and whisk for around 5 minutes until it reaches a creamy consistency.

  8. Add most of the veg to your roux and blend until creamy.

  9. Add the rest of the veg to your soup, stir well, and serve hot.


Storage tips

When it’s fully cool, put the soup in an airtight container and keep in the fridge for up to 4 days. To help it last longer, store it in the freezer for up to 6 months.

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