Creamy roasted cauliflower soup with shallots, potato, leek all cooked in a flavourful garlic rosemary oil and topped with some freshly chopped thyme and roasted flaked almonds. This soup has an incredibly rich and velvety texture that will satisfy your cravings. I find it tastes even the better the day after its made and can be stored in the fridge for up to 4 days.
Creamy roasted cauliflower soup with shallots, potato, leek all cooked in a flavourful garlic rosemary oil and topped with some freshly chopped thyme and roasted flaked almonds. This soup has an incredibly rich and velvety texture that will satisfy your cravings. I find it tastes even the better the day after its made and can be stored in the fridge for up to 4 days.
Yields4 Servings Prep Time10 minsCook Time45 minsTotal Time55 mins
1 medium cauliflower head, cut into florets 3 tbsp flaked almonds 3 tbsp olive oil 3 garlic cloves 3 sprigs fresh rosemary 2 medium shallots, finely cut 1 medium potato, peeled and cut into 1 inch cubes 1 small leek, trimmed, washed and thinly sliced 4 cups vegetable broth 3 sprigs fresh thyme salt & pepper
11. Preheat the oven to 200C and line a baking tray with parchment paper. Place the cauliflower florets in the tray and drizzle with olive oil. Bake for 25 minutes then add the flaked almonds and bake a further 8-10 minutes or until the almonds have turned golden and cauliflower florets have become tender.
2. Meanwhile heat the 3 tbsp of olive oil in a saucepan over medium heat. Add in the finely chopped garlic and chopped fresh rosemary. Cook on low heat for 5 minutes until fragrant then add in the chopped shallots, potato cubes and leek slices. Cook on low heat for 15-20 minutes or until the vegetables have softened.
3. Once done remove the cauliflower florets from the oven and set the flaked almonds aside. Add the florets to the saucepan with 4 cups of vegetable stock. Cook a further 10-12 minutes.
4. Use a hand blender to blend the soup until smooth. Add salt and pepper and garnish with some freshly chopped thyme and the roasted flaked almonds.
1. Preheat the oven to 200C and line a baking tray with parchment paper. Place the cauliflower florets in the tray and drizzle with olive oil. Bake for 25 minutes then add the flaked almonds and bake a further 8-10 minutes or until the almonds have turned golden and cauliflower florets have become tender.
2. Meanwhile heat the 3 tbsp of olive oil in a saucepan over medium heat. Add in the finely chopped garlic and chopped fresh rosemary. Cook on low heat for 5 minutes until fragrant then add in the chopped shallots, potato cubes and leek slices. Cook on low heat for 15-20 minutes or until the vegetables have softened.
3. Once done remove the cauliflower florets from the oven and set the flaked almonds aside. Add the florets to the saucepan with 4 cups of vegetable stock. Cook a further 10-12 minutes.
4. Use a hand blender to blend the soup until smooth. Add salt and pepper and garnish with some freshly chopped thyme and the roasted flaked almonds.
Ingredients
Directions
1. Preheat the oven to 200C and line a baking tray with parchment paper. Place the cauliflower florets in the tray and drizzle with olive oil. Bake for 25 minutes then add the flaked almonds and bake a further 8-10 minutes or until the almonds have turned golden and cauliflower florets have become tender.
2. Meanwhile heat the 3 tbsp of olive oil in a saucepan over medium heat. Add in the finely chopped garlic and chopped fresh rosemary. Cook on low heat for 5 minutes until fragrant then add in the chopped shallots, potato cubes and leek slices. Cook on low heat for 15-20 minutes or until the vegetables have softened.
3. Once done remove the cauliflower florets from the oven and set the flaked almonds aside. Add the florets to the saucepan with 4 cups of vegetable stock. Cook a further 10-12 minutes.
4. Use a hand blender to blend the soup until smooth. Add salt and pepper and garnish with some freshly chopped thyme and the roasted flaked almonds.