My soup habit!

As I am sure you all now know, I have become obsessed with soups recently. I have heard back from many that you particularly liked my Tuscan and mushroom soup recipes (see May newsletter). I must admit, Tuscan soup has become a staple in my place. Even better day two – go borlotti beans!!

Here is my latest favourite soup. It sounds strange, roasting the cauliflower but, believe me that roasted flavour adds to this delicious soup’s appeal!

Roasted Cauliflower Soup
1 large head cauliflower, cut into bite-size florets
3 tablespoons extra virgin olive oil
1 fresh bay leaf
Sea salt
1 medium onion
2 cloves garlic minced
1 litre or less or vegetable stock
1 tablespoon lemon juice
Garnish: finely shopped coriander

Preheat the oven to 200°C. Toss the cauliflower in 2 tablespoons of the olive oil. Arrange on a baking tray and sprinkle with salt. Bake until the cauliflower is tender and caramelized on the edges.

In another larger pot add the onion and garlic and bay leaf.
Cook, stirring occasionally, until the onion is translucent, 5–7 minutes. Reserve 3–4 of the best looking roasted cauliflower florets for garnish.

Transfer remaining cauliflower to the pot. Add the vegetable stock. Bring to the boil then simmer, stirring occasionally for 20 minutes. Remove from saucepan and let cool for 5 minutes.

Transfer to a blender, and blend until the consistency required (I prefer a chunky style). Add the lemon juice and season.

Pour into individual bowls, top with cauliflower florets and chopped coriander.