Cauliflower itself a remarkable vegetable and with the trend now for roasting it got a whole lot better. Roasting not only retains the flavour but it becomes sweeter with a touch of nuttiness. too.
The soup is thickened with potato so will also suit many diets including vegetarians, vegan, gluten and dairy free making it something of a Super Soup.
- 1 medium cauliflower, leaves and central stalk removed, broken into florets
- 1 small red onion, peeled and finely chopped
- ½ carrot, peeled and roughly chopped
- ½ stick celery, roughly chopped
- 1 clove of garlic, peeled and lightly smashed
- 8 tablespoon Extra Virgin Olive oil
- 1 large potato, peeled and cut into small chunks
- 2 teaspoon Turmeric powder
- 1.2-litre hot stock
- Sea salt flakes and coarsely ground black pepper
Preheat the oven to 200C/400F/Gas 6
Pop all the cauliflower florets onto a baking sheet. Pour over 4 tablespoons of the oil, a good sprinkle of the salt and roll the cauliflower around in it. Bake for 15 – 20 minutes until browned, ever so slightly burnt on the edges but take care not to overdo this.
Heat 4 tablespoons of oil and add all the chopped vegetables except the garlic, give them a good stir and sweat down for about 5 minutes. Add the garlic and sweat for a few more minutes.
Add the potato and sprinkle over the turmeric and stir well. Pour over the stock, bring to a gentle boil and cook until tender.
Keep back a few florets and add the rest to the soup and continue on a gentle boil for a further 10 minutes.
Blend the soup in a food processor or Thermomix to create a thick, smooth soup.
Pour the soup carefully into a food processor or if you have one and blend to create a smooth, thick soup. Adjust the seasoning and serve.