Roasted cau­li­flower soup

Women's Health Australia - - FOOD HUB -

This hearty soup will win you over, even if you don’t usu­ally like cau­li­flower. Cau­li­flower is a mem­ber of the Bras­sica fam­ily of veg­eta­bles, known for its hor­mone-bal­anc­ing and oe­stro­gen-clear­ing ef­fects. Use fresh chicken bone broth and you’ll also get ex­tra di­ges­tive health and nu­tri­tional ben­e­fits. The feta, pars­ley and hazel­nut make this dish spe­cial.

Prep time: 20 mins Cook time: 1 h 20 mins Serves: 4

1 whole cau­li­flower

2 large or 4 small onions, cut into wedges

1 fen­nel bulb, cut into wedges

6 gar­lic cloves

Olive oil spray

1 po­tato, chopped

2 tbs thyme leaves

2 tsp ground car­damom

2 tsp ground cumin

1 tsp pa­prika

1 litre (4 cups) chicken bone broth or stock

Milk (op­tional)

Pars­ley, feta cheese and roasted hazel­nuts, for top­ping

1. Be­fore you get started, pre­heat the oven to 200°C. Then line two large bak­ing trays with non-stick bak­ing paper.

2. Chop cau­li­flower into small chunks, about 4cm wide. Spread the cau­li­flower chunks, onion, fen­nel wedges and whole gar­lic cloves on the pre­pared trays and sea­son with salt and pep­per.

3. Spray the veg­eta­bles with olive oil and then roast in the oven for 40 mins or un­til they are lightly golden and crisp.

4. Put the roasted veg­eta­bles in a large saucepan, re­mov­ing the soft roasted gar­lic from its skin. Add the po­tato, thyme, car­damom, cumin, pa­prika and the chicken broth. You may have to add a lit­tle ex­tra wa­ter to cover the veg­eta­bles.

5. Bring to the boil, then re­duce the heat and sim­mer for about 30 mins. Blitz with a hand­held blender un­til very smooth.

6. Add a lit­tle milk to cre­ate a creamier soup, if de­sired. Serve with chopped pars­ley, crum­bled feta and chopped hazel­nuts.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.