Roasted cauliflower soup

Step 1/11

• ½ cauliflower

• oven
• cutting board
• knife

Preheat oven to 200°C/390°F. Cut cauliflower into small florets.

Step 2/11

• ¼ tsp fennel seeds
• ½ tbsp olive oil

• large saucepan
• cooking spoon

In a large saucepan, roast cauliflower and fennel seeds in some olive oil for approx. 3 – 5 min. until fragrant.

Step 3/11

• ⅛ tsp sugar
• ¼ tsp nutmeg
• salt
• pepper

• fine grater

Season with sugar, nutmeg, salt and pepper.

Step 4/11

• 300 ml vegetable stock

Deglaze pan with vegetable stock. Bring to a boil, reduce heat, and allow to simmer for approx. 8 – 10 min. until the cauliflower is tender.

Step 5/11

• 50 ml soy milk

Add soy milk to pan.

Step 6/11

• hand blender

Remove soup from heat and blend with a hand blender until smooth. Allow to rest.

Step 7/11

• ½ ciabatta

• serrated knife

Cut ciabatta into slices.

Step 8/11

• ½ tbsp olive oil

• baking tray
• oven
• baking paper

Place bread slices onto a baking tray (lined if needed) and drizzle with olive oil. Bake in a preheated oven at 200°C/390°F for approx. 5 – 7 min. until golden brown and crispy. Remove from oven.

Step 9/11

• 2½ g basil
• ½ shallot
• ½ clove garlic
• 100 g tomatoes

• cutting board
• knife

Thinly slice basil and finely chop shallot and a part of the garlic. Dice tomatoes into small cubes.

Step 10/11

• 1 tbsp olive oil
• salt
• pepper
• cayenne pepper

• large bowl
• cooking spoon

Transfer tomatoes, basil, shallots, and garlic to a bowl. Add some olive oil and season to taste with salt, pepper, and cayenne pepper. Mix well to combine.

Step 11/11

• ½ clove garlic
• olive oil for serving

• cutting board
• knife

When the bread is cool enough to handle, halve garlic clove and use flat side to rub over toasted bread. Top with tomato mixture. Reheat soup if needed and transfer to soup plates. Drizzle with extra olive oil and serve with bruschetta on the side.

Enjoy your meal!