Roasted cauliflower soup
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
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.