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So deliciously good. This soup is a Medical Medium fan favourite. It’s flavour-packed and gives your body a hug from the inside out! It’s really easy to make, just roast up some veg with some herbs and spices and blend it all in your Kuvings Blender. It’s up to you how much you blend it, whether you want it a bit chunkier or super, super-smooth. Or, have it chunky to start and blend the leftovers into a smooth hearty soup, so you get the best of both!


Ingredients (serves 1-2)

  • 1 head of cauliflower, cut into florets
  • 4 potatoes, roughly chopped
  • 1 cup roughly chopped onion or leek
  • 5 garlic cloves
  • 3 tbsp chopped fresh rosemary
  • 3 cups vegetable stock
  • 1 tbsp lemon juice
  • 1 cup unsweetened almond milk
  • Sea salt, to taste
  • Black pepper, to taste


  1. Preheat your oven to 400F/200C.
  2. Arrange the cauliflower, potatoes, onions, whole garlic cloves, and rosemary on a baking tray. Season with sea salt (if desired) and black pepper, and stir well. Roast in the oven for 40-50 minutes until they are cooked through and have a slightly charred appearance.
  3. Once the vegetables are ready, set aside one heaping cup for garnish. Remove the garlic cloves from the baking tray and transfer all the roasted vegetables to a large pot. Squeeze out the garlic from its skins and add it to the pot as well.
  4. Pour in the vegetable stock and almond milk and bring to a simmer. Let it cook for 5 minutes, then add the lemon juice and remove from heat.
  5. Blend (in batches) until it is smooth. If a thinner consistency is preferred, add a little more stock or almond milk.
  6. Taste the soup and adjust the seasoning as needed.
  7. Serve the soup with the reserved roasted vegetables on top and a sprinkle of black pepper.

Note: Blend all of your ingredients to form a soup and then gently heat on the stove to your desired temperature.


Want more healthy plant-based recipes?

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