Caramelised Cauliflower Soup

Soup Vegetables

Servings: 4

Source

Ingredients

  • 1 large cauliflower (about 1.3kg)
  • Extra virgin olive oil
  • 1/2 tsp fresh grated nutmeg
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 750ml vegetable stock
  • 1 tsp dried thyme
  • 1 tbsp white balsamic vinegar
  • 50g bread, torn into 2.5cm pieces
  • 60g hazelnuts, toasted and chopped
  • Fresh thyme leaves
  • Shaved parmesan (optional)
  • Salt and black pepper

Instructions

  1. Preheat the oven to 220C/450F/gas mark 8.
  2. Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle with fresh nutmeg and a hefty pinch of salt and pepper, and toss everything to coat.
  3. Bake for 35-45 minutes, tossing halfway through, until the florets are fully roasted and you see a good amount of brown edges. Remove and cool.
  4. While the cauliflower roasts, start the broth. Heat 2 tsps of oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften.
  5. Add the stock, thyme and vinegar and warm through.
  6. When the cauliflower is cool to touch, add it to the broth and blend until smooth. Season to taste. Return to the pan to keep warm.
  7. For the croutons, heat 1 tsp oil in a small pan, add the torn bread and a pinch of ground pepper and stir for 5-8 minutes, until crisp with browned edges.
  8. Serve each portion with a few croutons, chopped hazelnuts, a pinch of fresh thyme leaves and some shaved parmesan, if using.