I’m well aware I’ve been sharing a lot of soup recipes recently. But let me tell you why:
- They’re super easy to make
- They’re warming and satisfying, especially when it’s really extremely very cold
- They’re fab for freezing – I’m all about the batch-make meals
- They’re easy to take into work – cue super cool flasks and keep cups and canteens
- They’re what the people want (I did a survey on Instagram. Soup came out on top).
And lots of other really great reasons that will come to me in the middle of the night and I’ll think ‘damn it Sam, why didn’t you think of that at the time? That would have been great’ because that’s always the way and apparently soup recipe bullet points are more important than sleep in my crazy brain.
The best thing about this recipe is the roasting. It just adds the best flavour ever, with little smoky crispy bits getting whizzed up with everything else. And the roasted garlic. TASTE EXPLOSION.
Creamy texture. Roasty flavour. Happy belly.
Ooh, ooh, also. If you get the chance, make some dukkah. There are loads of simple recipes online but here’s a rough guideline:
Heat a pan, dry fry 50g chopped hazelnuts for a couple of minutes until starting to brown, add 50g sesame seeds, 1 tsp ground cumin, 1 tsp ground coriander and a good pinch of salt and dry fry for another few minutes until fragrant and your mouth starts to water. Cool, pop in a jar, sprinkle on all your meals forever more.
Anything else? Nope, I think that’s it.
To the recipe!
- 1 head of cauliflower, cut into small florets
- 1 white onion, cut into wedges
- 2 garlic cloves
- 600ml vegetable stock
- 100ml milk of your choice (I used unsweetened almond milk)
- Good pinch of salt and pepper
- Optional: 1 tbsp wholegrain mustard
Dukkah (recipe in post above), peas and parsley to serve
- Preheat the oven to 200°C (180°C fan) and pop the cauliflower florets, onion and garlic cloves (unpeeled) onto a baking tray. Drizzle with a little olive oil and some salt and pepper. Roast for 15 – 20 minutes or until the cauliflower is soft and starting to brown in places.
- Pop the roasted veg into a heat resistant blender and add the milk, stock and the mustard if using. Alternatively, if using a handheld blender, pop everything into a large saucepan or mixing bowl instead. Blitz for a couple of minutes until completely smooth.
- Serve with some peas, dukkah and a handful of chopped parsley.