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Roasted cauliflower soup with thyme and extra virgin olive oil

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Creamy roasted cauliflower soup

Creamy roasted cauliflower soup

We love soups, but they usually don’t keep us full for long. This one is an incredibly delicious exception.

The secret? EVOO in every step of cooking. It brings out the best in roasted vegetables and takes this soup to the next level. And of course, silken tofu added at the end of blending makes it super creamy and adds extra protein!

Here's the method:

Serves 3-4

Preheat the over to 200C (180C fan).
Chop your cauliflower and courgette into large chunks. Place them on a baking tray with garlic and thyme. Coat with olive oil and sprinkle with salt.
Roast the veggies for around 25-30mins.
In the meantime chop your onion into small chunks and sweat it off in a pan with some salt and olive oil.
Take out your roasted vegetables, discard the thyme and add them to the pan with the onion.
Pour in the vegetable stock, add extra thyme, bring it to a boil and simmer for 20minutes.
Discard the thyme and blend the rest on high speed. Add silken tofu at the end of the process. If the soup remains a little chunky, add a little more stock or water.
Pour it into some bowls and garnish. Top it generously with EVOO and enjoy!

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.