Creamy roast cauliflower soup
- Prep: 15m
- Cook: 1hr
- Serves: 8
This roast cauliflower and thyme soup is topped with crispy chickpeas and caramelised walnuts. An absolutely delicious and nutritious way to keep warm this winter!
Method
- Pre-heat the oven to 200°C / 180°C fan/ gas mark 6. Place the cauliflower and the garlic bulb on a large baking tray (you may need two). Drizzle with olive oil and season well. Bake for 20 minutes and then remove the garlic bulb. Give the cauliflower another 20 minutes or until crispy on the outside and soft inside.
- Add the chickpeas to a baking tray, drizzle with olive oil and season well. Remove after 20 minutes.
- Heat the oil in a large frying pan on a medium heat and add in the onion. Fry for 8-10 minutes until soft and browning.
- When the cauliflower is cooked add this (minus a few pieces for topping) and the garlic (squeeze out) along with all the other ingredients to the pan. Simmer for a few minutes then either blend with a stick blender or blitz in a food processor (you may need to do in two batches).
- Top the soup with crispy chickpeas, cauliflower pieces, walnuts, and a drizzle of extra virgin olive oil Season well.
- To make the walnuts: dry toast the walnuts in a small pan then add in the maple syrup and a pinch sea salt. Set aside.
Ingredients
All to be sourced organic where possible
- For the soup
- 2 medium cauliflower, chopped
- 1 tbsp olive oil
- 1 bulb garlic
- 2 medium onions, chopped
- 3 tsp fresh thyme
- 2 pints veg stock
- 250ml your preferred milk
- 3 tbsp coconut yoghurt
- 3 tbsp nutritional yeast (optional)
- 1 tsp apple cider vinegar
- 1 1/2 tsp sea salt
- Lots of black pepper
- For the crispy chickpeas:
- 440g can chickpeas, drained
- 1 tsp olive oil
- For the caramelised walnuts:
- 3 tbsp walnuts
- 1 tsp maple syrup
- Drizzle extra virgin olive oil
- Chilli flakes
