Cauliflower soup is one of those dishes that is more delicious than you would expect. In soup the cauliflower has a creamy, moreish flavour. It makes an incredible soup so give it a try!!
Ingredients
1 cauliflower cut into florets
1 onion, diced
2 garlic cloves
2/4 cup breadcrumbs
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/3 teaspoon curry powder
5 cups vegetable or chicken stock
2 tablespoons butter (or dairy free/vegan spread)
Olive oil
Salt
Herbs for garnish (optional)
Chilli oil for garnish (optional)
Method
Place cauliflower florets on a baking tray and bake at 180 degrees celscius for 20-30 minutes until slightly golden
While cauliflower is roasting, combine breadcrumbs, pumpkin seeds, sunflower seeds and curry powder in a small bowl with a tablespoon of olive oil and a little salt. Combine with a spoon.
In a pan over a low/medium heat, add crumb and seed mix and toast until golden. Remove from pan and allow to cool.
Add diced onion to a stock pot with a little oil and sauté until soft and translucent.
Add roasted cauliflower, 1/2 teaspoon salt, your chosen stock and butter and combine.
Simmer over a medium heat for 15-20 minutes. This lets the flavours come together.
Add soup to blender and blend until smooth. Season with more salt and pepper if needed to taste.
Serve in a bowl and top with your crumbed mix, herbs and if you like spice, a little chilli oil (or whatever form of chilli you like)
Notes
This soup can be made vegetarian, vegan or dairy free. Just select the approriate stock and butter for this.