VEGAN ROASTED CAULIFLOWER SOUP

SERVES 4. PREP 20 MINS. COOK 40 MINS

INGREDIENTS

• 1 head (about 1kg) cauliflower, cut into small florets

• 1 brown onion, cut into thin wedges

• 2 garlic cloves, unpeeled

• 825ml (3 ½ cups) liquid vegetable stock

• 400g can cannellini beans, rinsed, drained

• 1 fresh rosemary sprig

• Chilli oil, to serve

• Chopped pistachio kernels, to serve

METHOD

1 Preheat oven to 190C/170C fan forced. Line a baking tray with baking paper.

2 Arrange the cauliflower and onion in a single layer on prepared tray. Spray with olive oil. Roast for 15 minutes. Add the garlic. Roast for a further 15 minutes or until the vegetables are light golden and softened.

3 Reserve ½ cupful cauliflower and set aside. Transfer onion and remaining cauliflower to a large saucepan. Squeeze garlic into pan, discarding skin. Add the stock, beans and rosemary to pan. Bring to a simmer over medium heat. Cook, stirring occasionally, for 10 minutes or until cauliflower is tender.

4 Remove the pan from heat. Discard the rosemary sprig. Use a stick blender to blend cauliflower mixture until smooth. Divide soup among serving bowls. Top with the reserved cauliflower. Top with chilli oil and pistachio.