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ROASTED CAULIFLOWER, GARLIC & CUMIN SOUP

10/5/2014

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For Mother's day I've made a deliciously hearty roasted cauliflower and garlic soup, spiked with the flavours of Autumn - cumins seeds and fresh thyme. Roasting veggies gives a whole different dimension to soup - it's incredibly flavourful and nutty. You won't believe this soup is vegan cos it's so rich and creamy, but it is! We are having it with a salad of Autumn greens and some white wine. Celebrating my awesome mum!

Ingredients

  • 1 head cauliflower, chopped into florets
  • 4-5 cloves garlic, peeled
  • 1 tbsp Olive oil
  • salt and pepper to taste
  • 1 tsp Cumin Seeds
  • 1 medium onion, diced
  • 1 handful fresh thyme, chopped
  • 3 cups vegetable stock
  • 1 cup unsweetened Rice milk
  • Salt and pepper to taste

Serves 4

Method


Preheat your oven to 200 degrees C. Chop the cauliflower into florets and coat in olive oil, salt and pepper. Place cauliflower and garlic cloves in a large baking dish and roast until golden, about 20-30 minutes.

Heat some oil in a large pot over medium heat. Saute the onion for about 5 minutes until soft and fragrant. Add the thyme and cumin seeds and continue to saute for a minute or two. 

Add the stock and roasted cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Using a hand held blender, p
uree the soup until creamy and smooth. While you blend, add in the rice milk and combine.

Season with salt and pepper, olive oil and fresh thyme leaves.

Enjoy!!


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