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.
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.
4 servings