Oh roasted cauliflower soup how I LOVE you!!
Honestly, I think you could roast any vegetable known to man with some onions and garlic, blend with stock and you would have a seriously good meal. Soup is made for chilly days and added spice really warms you up from the inside fast.
Cauliflower I think should nearly only be eaten roasted or semi-cooked like in my Cauliflower Tabbouleh recipe that you’ll find in my cookbook!
Remember to use the cauliflower stems and any good looking inner cauliflower leaves too in your soup!
Serves 5.
- 1 head of cauliflower, roughly cut into 8 pieces
- 1 white onion, peeled and cut into chunks
- 4 cloves, garlic
- 2 tsp coriander seeds or 1 tsp ground coriander
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 4 tbsp oil
- 750ml hot vegetable stock
- 1 x 400g tin butter beans, drained and rinsed
- Preheat the oven to 200°C/180°C fan/400°F.
- Place all the vegetables and spices into a large high sided roasting tray.
- Add the oil and stir well together until combined.
- Roast in the oven for 30 minutes or until cooked through.
- Place all the roasted vegetables into a large saucepan. Pour over the vegetable stock and beans and bring to a rapid boil. Return to a simmer and cook for 5 minutes.
- Blend to your preferred soup consistency.
- Serve with some of my Quick & Easy Red Onion Pickle on top and a slice of my Oat & Seed Yoghurt Loaf on the side for a serious feast!
