Roasted Cauliflower Soup Web-2

roasted cauliflower soup

“this simple soup packs a flavour punch”

what you need

 1 large cauliflower, cut into large florets, about 1kg
2 large potatoes, peeled, about 500g
3 cloves garlic, crushed
2 large sticks, celery
1/2 leek, white part only, thinly sliced
1 small brown onion, diced
2 tbsp olive oil or 1 tbsp olive oil and 1 tbsp ghee
2 1/2 litres chicken bone broth or prepared chicken stock
1 cup vintage cheddar cheese, grated
Sea salt and cracked pepper, to taste
handful parsley, roughly chopped
Additional vintage cheddar cheese, grated, to serve (optional)

what to do 

Preheat oven to 170°C.

Place cauliflower florets onto a lined baking tray. Place in the heated oven for 20 – 25 minutes, or until cauliflower is slightly browned. Remove from oven.

Using a large saucepan, melt the olive oil/ghee over a medium-low heat. Add the celery, leek, onion and garlic and cook, stirring occasionally, until the onion is transparent.

Add the roasted cauliflower and potato, stir through the onion mix for about a minute until coated. Add the chicken stock. Cover the saucepan and bring to a simmer. Cook for about 25 minutes or until the vegetables have softened.

Remove from heat. Being careful to avoid contact with the hot saucepan and using a handheld blender, blend the soup in the saucepan until smooth.

Once blended, stir through the vintage cheddar, salt and cracked pepper. Keep gently stirring until the cheese has melted through the soup.

Place into bowls and sprinkle over chopped parsley and additional grated vintage cheddar. Serve immediately.

Serves 4 – 6.

notes

You can replace vintage cheddar with coconut cream.
Coconut oil can be used instead of olive oil.
Replace chicken broth with vegetable stock. The Nutra Organics Mushroom Vegetable powder works really well with this recipe.
For some extra gut friendly nourishment, you can replace the crushed garlic with Kehoe’s Kitchen Fermented Garlic paste. As this is a raw fermented product, add the paste at the same time as the vintage cheddar rather than at the beginning of the recipe. This will help retain the probiotic goodness of the garlic paste.

recipe by Kristin J for go natural foods

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