Serves 4 | Prep Time - 10 min | Cook Time - 35 min
Soups are an important part of our family’s food menu. We include some type of soup at least once a week, and even though we have our favourites, it’s not only exciting, but necessary to change things up from time to time.
Soups can warm up the soul, literally bring in heat through an array of spices, you can easily squeeze in some nutrition when it’s not wanted in other ways, and above all it’s really quick to make. You can batch cook, eat for lunch or next day’s dinner.
1 large cauliflower (1.6kg approx.)
1 large onion
2 bulbs garlic
500ml vegetable stock
700ml unsweetened soya milk
3 tbsp rapeseed oil
1 tbsp turmeric
1 tsp chilli flakes
1 tsp white pepper
Salt to taste
1. Preheat your oven to 170C Fan/375F/Gas 5. Remove the leaves and stem from the cauliflower, cutting into medium sized florets and placing into a large baking tray. Peel the onion and cut the onion into quarters. Finally slice the garlic bulb horizontally, placing alongside the rest of the vegetables.
2. Sprinkle the turmeric, pepper and chilli flakes, as well as the oil.
3. Place in the oven to roast for 20 minutes, then turn the power off and allow the vegetables to remain inside for another 10 minutes, this way they can steam and become even more tender.
4. Once you have removed the roasted vegetables from the oven, make sure it has cooled slightly before squeezing the garlic from its shells. To a large pan, add the vegetable stock, nut milk and all the roasted veggies, scraping down any remaining oil and seasoning containing all the flavour!
5. Bring to the boil, then turn to medium high for 10 minute. Use a hand blender to complete the soup, adding salt and pepper to taste.
*For extra heat; drizzle some chilli infused oil and serve with warm bread!