Fine Food Festival Recipe – Velvety Cauliflower Soup

VELVETY CAULIFLOWER SOUP

Ingredients:

  • 1 large head cauliflower cut into bite size florets
  • 3 tablespoons extra-virgin olive oil
  • Fine sea salt
  • 1 medium red onion, chopped
  • 2 garlic cloves, pressed or minced
  • 4 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons finely chopped fresh parsley, chives and/or green onion (garnish)
  • Blue cheese if desired.

Method:

  1. Preheat the oven to 200C. Line a baking tray with parchment paper. On the baking tray, toss the cauliflower with 2tbs of the olive oil until lightly coated. Arrange in a single lawyer and sprinkle lightly with salt. Bake until cauliflower is tender and caramelised on the edges, 25-35mins.
  2. Once cauliflower is almost done, warm the remaining olive oil over medium heat until shimmering. Add the onion and 1/tsp salt. Cook, until the onion is softened and turning translucent 5-7mins. Add the garlic and cook, stirring constantly, about 30 seconds. Then add the broth.
  3. Reserve 4 of the prettiest roasted florets for garnish. Then transfer the remaining cauliflower into the pot. Increase heat to medium-high and bring to a simmer. Cook for 20 mins, stirring occasionally, to give the flavours time to meld.
  4. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then carefully transfer the soup to a blender, working in batches if necessary.
  5. Add the butter and blend until smooth. Add lemon juice and nutmeg and blend again.
  6. Top individual bowls of soup with 1 roasted cauliflower floret and sprinkle of garnish. A dash of blue cheese if that is to your taste.

All ingredients from COLES Supermarket.