Roasted cauliflower soup

Roasted cauliflower soup

Tags

Soup

Cook

Ingredients

  • 1 large cauliflower, cut into florets
  • 1 large head garlic
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • Handful rosemary, thyme & sage, chopped
  • 2 tbsp vegan butter
  • 1 large leek, sliced
  • 500g potatoes, peeled and diced
  • 1L vegetable stock
  • 1 tin butter beans, drained
  • 50g curly kale
  • 1 cup vegan cream
  • 1 tbsp agave
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • Bread

Steps

  1. Preheat the oven to 180°C.
  2. Arrange the cauliflower and garlic on a lined baking tray.
  3. Drizzle with olive oil and sprinkle with cumin seeds, coriander seeds, herbs, salt and pepper.
  4. Toss to evenly coat the cauliflower and garlic with the oil and seasoning.
  5. Roast for 45 mins or until the cauliflower is starting to brown a little. Set aside.
  6. In a large soup pot, heat the oil or butter over medium heat.
  7. Sauté the leeks until soft and translucent, about 5 minutes.
  8. Add the potatoes and vegetable stock and bring to a gentle boil.
  9. Reduce the heat to medium low and cook, covered, until the potatoes are fork tender, about 15-20 mins.
  10. Add the roasted cauliflower, garlic, butter beans and kale, then simmer for another 5 minutes.
  11. Reduce the heat to low and blend in batches until completely smooth.
  12. Stir in the vegan cream, agave, spices, and season with with salt and pepper to taste.