Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Prep time: PTM
Total time: PTM
Yield: 4-6
Ingredients: 5 tbsp olive oil; 1 whole large cauliflower, cut into florets; 1 tsp ground cumin; 1 tsp smoked paprika; 1/4 tsp ground nutmeg; 2 brown onions, diced; 1 whole head of garlic; 50g butter; 2 bay leaves, dry or fresh; 6 sprigs of fresh thyme; 1L chicken or vegetable stock; 150ml cream; 50g crushed toasted walnuts; Chives, finely diced; Salt & pepper

INGREDIENTS

5 tbsp olive oil

1 whole large cauliflower, cut into florets

1 tsp ground cumin

1 tsp smoked paprika

1/4 tsp ground nutmeg

2 brown onions, diced

1 whole head of garlic

50g butter

2 bay leaves, dry or fresh

6 sprigs of fresh thyme

1L chicken or vegetable stock

150ml cream

50g crushed toasted walnuts

Chives, finely diced

Salt & pepper

Method

Preheat the oven to 220 ° C
In a large roasting dish, add cauliflower, head of garlic, 4 tbls of olive oil, cumin, smoked paprika and a good pinch of salt & pepper. Toss to combine
Roast in the oven for 30-35 mins or until the cauliflower is soft, brown and roasted. Remove from the oven. Set a few bits of cauliflower aside for garnish
Meanwhile, in a large pot and over medium heat, add the butter and remaining tablespoon of olive oil. When the butter has melted, add the diced onion, bay leaves and thyme sprigs. Cook, stirring for 5 mins until the onion is soft
Add the chicken stock and bring to the boil
Add the roasted cauliflower to the pot. Squeeze the roasted garlic out of the skin, into the pot. Discard the skin
Simmer soup for 5 mins
Remove the bay leaves and thyme sprigs. Remove from the heat and blend with stick blender until smooth
Add the cream and nutmeg. Return to the heat and warm the soup through, seasoning to taste
Serve, garnished with the extra roasted cauliflower, toasted walnuts and chopped chives

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Roasted Cauliflower Soup

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