Roasted Cauliflower Soup
Roasted Cauliflower Soup
Feeds
4People
Preparation time
55Min.
easy
Ingredients
- ungrouped
- 2 onions, peeled and quartered
- 650 g cauliflower, cut into florets (don't discard the stems)
- 4 cloves of garlic, unpeeled
- 45 ml Knorr Creamy 1000 Island salad dressing
- 15 ml olive oil
- pinch sugar
- 400 ml tin of coconut milk
- 500 ml warm vegetable stock
- Garnish:
- 2 cauliflower florets, broken into small pieces
- 1 cup oil for frying
- chives, chopped
- Robertsons freshly ground black peppercorns, to taste
- Robertsons Atlantic sea salt, to season
Preparation method
- ungrouped
- Preheat the oven to 180 degrees C
- Place the onions, cauliflower and garlic in a roasting tray and drizzle with the Knorr 1000 Island Salad Dressing and oil
- Toss the vegetables to make sure it is covered with the dressing and oil and roast for 45 minutes until cooked and the edges of the vegetables are starting to caramelise
- When the vegetables are done, remove the garlic cloves and place the cauliflower and onions in a large saucepan, adding all the roasted bits stuck to the roasting tray
- Squeeze the garlic out of their peels and add to the saucepan
- Add the coconut milk and stock and bring to a boil
- Reduce the heat and simmer for 5 minutes
- Remove from the from the heat and use a stick blender to blitz until smooth and creamy (add some boiling water if too thick)
- Season with Robertsons Freshly Ground Black Pepper and Robertsons Atlantic Sea Salt, to taste, and keep warm
- Heat a bit of olive oil in a small pan and quickly fry the broken florets until crisp and golden brown
- Serve the soup with the fried florets and chopped chives
Nutrition
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