Simple Cauliflower Soup.
Another soup-er simple recipe for you!
We roast the cauliflower in big chunks, leaves and all, for minimal prep. We’re using the water from the chickpeas to save you rinsing them, and adding hot stock to the blender to save you returning it to another suacepan to heat. So simple, so delicious.
This recipe is for a big batch of soup! Perfect for freezing for easy lunches. Depending on the size of your blender, you may need to blend in 2 batches (as i do with my Kitchenaid blender). Alternatively, you could half the ingredients for a smaller batch, or add everything to a large cooking pot and use a stick blender.
Ingredients.
1 small cauliflower head including the stalk & leaves, cut into ‘steaks’ or wedges
Around 6-10 shallots, peeled & halved, or 1 small onion peeled & cut into wedges
1 whole bulb of garlic
Salt & Pepper, to taste
Olive oil, a good glug for roasting
80g raw cashew nuts, soaked in boiling water for min. 15mins/up to 1hr
1 tbsp Dijon mustard
400g tin of chickpeas/cannellini beans, incl. the water
1 litre of hot vegetable stock, check package for precise instructions but usually it’s 1x stock cube for every 500ml - so in this case use 2 stock cubes!
Equipment.
Large jar blender, or large pot with a stick blender
Large non-stick baking tray, or tray lined with silicone/baking paper
Knife & chopping board
Tin foil
Method.
Preheat the oven to 250c
Lay the cauliflower (stalk & leaves included) & shallots/onion out on a baking tray and drizzle generously with olive oil and season with salt & pepper
Cut the very end off the garlic bulb to expose the cloves. Drizzle it with olive oil, wrap it in foil and place it on the baking tray along with the cauliflower.
Roast everything for around 45 mins, or until the cauliflower is nicely coloured and soft
Reserve some of the smallest cauliflower florets for topping the soup later
Add the cooked cauliflower, shallots, garlic, beans & bean water, mustard & vegetable stock to a blender and blend until smooth. Depending on the size of your blender, you may have to do this in 2 batches as i do, adding half the ingredients at a time. Or you could transfer to a large pot and use a stick blender
Taste and season with more salt & pepper if needed
Serve with some extra roasted cauliflower florets and some nice fresh bread. Enjoy!
