Roasted Cauliflower and Almond Soup
This delicious roasted cauliflower soup has a smooth luscious texture and a delicate sweet flavour. It’s actually a lot more filling than it seems and the almond flour increases its protein content. Cauliflower is such a nutritious vegetable but its a bit beige so the basil oil adds a little fragrant colour.
Roasted Cauliflower & Almond Soup
Ingredients
Serves 4
1 head of cauliflower, broken into evenly sized pieces
50g of almond flour
Half an onion, chopped
Olive oil
50g butter (optional - use more olive if you want it dairy-free)
500ml of either vegetable stock or my super collagen chicken stock
Basil oil
Flaked almonds to garnish
Basil oil to garnish
Method
Pre-heat the oven to 180C. Toss the cauliflower florets and stem pieces in olive oil and season with salt and pepper. Roast for 15 minutes, shaking every 5 minutes to even the cooking.
To make the basil oil simply whizz up some basil leaves with olive oil in a food processor (I use my Cuisinart spice grinder). Then pass through tea strainer a couple of times for a clearer oil.
Gently fry the onion in some olive oil until it is translucent, then add the butter and season. Add the cooked cauliflower pieces and the almond flour. Gently toss on a low heat so that the almond flour binds into the fat and vegetables.
Pour in the vegetable stock or my super collagen chicken stock and bring to the boil. Reduce and leave to simmer for 5 minutes. Blend to a smooth puree. Taste to adjust seasoning and serve hot garnished with flaked almonds and basil oil.
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