Vegan roasted cauliflower soup

The crispy roast cauliflower, pistachios and chilli oil take this creamy vegan soup to a whole other level.

233 calories per serve

Allergens: Recipe may contain milk.

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8 Ingredients

  • 1 head (about 1 kg) cauliflower, cut into small florets

  • 1 brown onion, cut into thin wedges

  • 2 unpeeled garlic cloves

  • 825ml (31 ⁄2 cups) gluten-free Massel Stock Vegetable

  • 400g can cannellini beans, rinsed, drained

  • 1 fresh rosemary sprig

  • Chilli oil to serve

  • chopped pistachio kernels to serve

4 Method Steps

  • Step 1

    Preheat oven to 190C/170C fan forced. Line a baking tray with baking paper.

  • Step 2

    Arrange the cauliflower

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    (1 head (about 1 kg) cauliflower, cut into small florets) and onion (1 brown onion, cut into thin wedges) in a single layer on prepared tray. Spray with olive oil. Roast for 15 minutes. Add the garlic (2 unpeeled garlic cloves). Roast for a further 15 minutes or until the vegetables are light golden and softened.

  • Step 3

    Reserve 1 ⁄2 cupful cauliflower and set aside. Transfer onion and remaining cauliflower to a large saucepan. Squeeze garlic into pan, discarding skin. Add the stock (825ml (31 ⁄2 cups) gluten-free Massel Stock Vegetable), beans (400g can cannellini beans, rinsed, drained) and rosemary (1 fresh rosemary sprig) to pan. Bring to a simmer over medium heat. Cook, stirring occasionally, for 10 minutes or until cauliflower is tender.

  • Step 4

    Remove the pan from heat. Discard the rosemary sprig. Use a stick blender to blend cauliflower mixture until smooth. Divide soup among serving bowls. Top with the reserved cauliflower. Top with chilli oil and pistachio (chopped pistachio kernels to serve).
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Image by Tracy Rutherford And Guy Bailey

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