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A delicious and super healthy soup that will get your #meatfreemonday off to a great start. Roasting the cauliflower really intensifies it’s flavour and gives it a lovely nutty taste. The garnish is optional but I really enjoyed the the different textures and layers of flavour. It’s Worth making a large batch to keep in the fridge for up to 4 days.
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INGREDIENTS
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1 head of cauliflower cut into florets (saving a few for garnish)
1 onion chopped
4 cloves chopped garlic
1 litre stock
1 chilli finely chopped
Truffle oil to serve
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METHOD
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Preheat the oven to 200 degrees
Drizzle the florets with olive oil and season generously. Save a few small florets. Roast for 20-25 minutes or until golden and tender.
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Sauté the onion until soft and beginning to caramelise, add the garlic and season. Add the stock and simmer for 20 minutes. Remove the cauliflower from the oven and now put the smaller florets in the same way as before but for 15-20 minutes being careful not to burn them.
Add the larger cauliflower florets to the stock and simmer for 10 minutes. Allow to cool slightly. Blend until smooth removing the hot air escape from a blender and being really careful not to burn yourself.
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Sprinkle with chilli and the cauliflower florets and drizzle with truffle oil for a treat.
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