Preparation
20 minutes
Cooking
40 minutes
Portions
Two
Chef says
Creamy without using cream and ladled with love
Tips
Use every single part of the cauliflower in this soup, from leaf to stalk
By Karen, Walden Local Food
Creamy, roasted cauliflower soup
Ingredients
1 small cauliflower
1 red onion
1 carrot
2 cloves of garlic, squashed
Handful of pumpkin seeds
2 cardamom pods
Sprig of rosemary
1 tsp garam masala
Method
Chop, roast, blend, pan, or...
- Chunkly chop the cauliflower (including the stalks and leaves), carrot and onion
- Squash the garlic with the back of a knife, and remove the skin
- Pop all the vegetables, rosemary and garlic in an ovenproof dish, dripple with olive oil
- Cover with foil and roast for 30 minutes at 190°C (I cooked a jacket potato at the same time)
- Remove the foil, add the cardamom pods and pop back in the oven for 10 more minutes, or until the vegetables begin to lightly brown
- Blend with around 3 mugs of water
- Pour into a pan, add the garam masala, cook for a further 5 minutes
- Serve