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Révolution Réchauffé 02: Roasted Cauliflower & Apple Pumpkin Soup Remix
One head of cauliflower, two meals, zero regrets. #NoRagrets (google this hashtag if you want to die of the giggles)
Last week we roasted a whole head of cauliflower with tahini. It was glorious. Golden, nutty, kissed by cumin and turmeric. But let’s be honest…
Who’s eating a whole head of cauliflower in one sitting?
Not us. So the next day, we decided to give those tahini-smothered florets a second life—in the form of a cozy, silky apple pumpkin soup that warmed us from the inside out.
This, dear readers, is why we call it the Révolution Réchauffé. It’s not just leftovers—it’s a glow-up.
How We Made It Moody:
- Roast your base: We grabbed an apple (anything but Granny Smith), 3 small potatoes, a carrot, an onion, and half a squash. Tossed them in oil + salt. Roasted at 400°F for 15 minutes until tender.
- Blend the crew: Peeled the apple, chopped everything, then sautéed it all in a pot with oil, Trini green seasoning , salt, pepper, and a teaspoon of curry powder.
- Simmer + swirl: Poured in about 4 cups of bouillon (we used chicken, but you can use veggie to make this vegan), let it simmer for 15–20 mins, then blitzed it smooth with an immersion blender.
- Top with roasted cauliflower: The miso-tahini-roasted florets went right on top—like savoury croutons but way more extra.
Why This Works
✔ Balances sweet + savoury beautifully
✔ Warm, creamy soup meets crispy, umami cauliflower
✔ Maximizes leftovers without feeling like leftovers
✔ A low-effort, high-reward meal for cold winter days
Honestly? This soup feels fancy but took under 45 minutes. We served it with crusty bread, a moody playlist, and zero apologies for eating straight from the bowl.
✊🏾Join the Révolution Réchauffé
At Moody Eater, we don’t waste food—we remix it. This soup proves that yesterday’s cauliflower can be today’s cozy masterpiece.
Ready to flip your fridge? Watch the full recipe video below
#RévolutionRéchauffé #MoodyEater #LeftoverSoup #CauliflowerSoup #WarmingSoup #EasySoupRecipe #ApplePumpkinSoup #NoWasteCooking #FoodRemix
Apple Pumpkin Soup with Miso Tahini Cauliflower Florets
Ingredients
- 1 apple, anything but a Granny Smith
- 3 small potatoes
- 1 carrot
- 1 onion
- ½ squash or pumpkin
- 2 tbsp oil
- 2 tbsp Trini green seasoning, recipe on Moody Eater site
- 1 tsp salt
- 1 tsp pepper
- 1 tsp curry powder
- 4 cups chicken bouillon, vegetable bouillon is an option. Then recipe is vegan
Instructions
- Core and clean apple, potatoes, carrot, onion and squash.
- Roast the apple and veggies on a lined baking tray, with drizzle of oil and salt until tender (about 15 mins).
- Once everything has cooled, remove the apple's skin and chop the roasted veggies.
- In a large pot, add oil, Trini green seasoning (see recipe on MoodyEater site), all the roasted veggies and apple. Stir until tender.
- Add a pinch of salt, pepper, curry powder, and chicken bouillon to the sautéed veg. Let simmer for 15-20mins. Then blend until smooth and serve with your leftover roasted cauliflower with miso tahini.
Notes
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
