Roasted Cauliflower Soup with Chopped Nut Boule

AuthorBobCategoryDifficultyIntermediate

Roasted Cauliflower Soup - starting off in the oven to get that strong nutty flavour - and served with Chopped Nut Boule.

Roasted Cauliflower Soup

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 1 Large Cauliflower
 3 tbsp Olive Oil
 1 tsp Fine Sea Salt
 1 Medium Red Onion (chopped)
 2 Cloves of Garlic (finely chopped)
 4 cups Vegetable Stock
 2 tbsp Melted Butter
 1 tbsp Lemon Juice
 0.25 tsp Ground Nutmeg
 Chopped Parsley for Garnish

1

For the Mixed Nut Boule - see separate Recipe.

2

Preheat oven to 180ºC.

3

Break up the cauliflower into bite-size florets and throw onto a baking sheet. Sprinkle with 2 tbsp olive oil, covering all the florets and sprinkle with the salt. Bake in the oven for 25 minutes allowing the cauliflower to caramelise around the edges.

4

Put the onion and 1tbsp of olive oil in a saucepan over a moderate heat and allow to simmer for 2 minutes. Add the garlic and allow to simmer for 7 minutes. Then add the vegetable stock and bring to the boil. Add the cauliflower and return to simmer for a further 20 minutes.

5

Transfer the soup to a liquidiser, blitz for 1 minute and then transfer to a clean saucepan. Add the butter, lemon juice and ground nutmeg and blend before serving.

Serve Hot with different breads. We have chosen mixed Nut Boule because its flavour matches that of the soup. The recipe for the boule can be found in the breads section.

Ingredients

 1 Large Cauliflower
 3 tbsp Olive Oil
 1 tsp Fine Sea Salt
 1 Medium Red Onion (chopped)
 2 Cloves of Garlic (finely chopped)
 4 cups Vegetable Stock
 2 tbsp Melted Butter
 1 tbsp Lemon Juice
 0.25 tsp Ground Nutmeg
 Chopped Parsley for Garnish

Directions

1

For the Mixed Nut Boule - see separate Recipe.

2

Preheat oven to 180ºC.

3

Break up the cauliflower into bite-size florets and throw onto a baking sheet. Sprinkle with 2 tbsp olive oil, covering all the florets and sprinkle with the salt. Bake in the oven for 25 minutes allowing the cauliflower to caramelise around the edges.

4

Put the onion and 1tbsp of olive oil in a saucepan over a moderate heat and allow to simmer for 2 minutes. Add the garlic and allow to simmer for 7 minutes. Then add the vegetable stock and bring to the boil. Add the cauliflower and return to simmer for a further 20 minutes.

5

Transfer the soup to a liquidiser, blitz for 1 minute and then transfer to a clean saucepan. Add the butter, lemon juice and ground nutmeg and blend before serving.

Serve Hot with different breads. We have chosen mixed Nut Boule because its flavour matches that of the soup. The recipe for the boule can be found in the breads section.

Roasted Cauliflower Soup with Chopped Nut Boule

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