When I walk into my greengrocer during the cold winter months, and see heads of beautiful bright white cauliflower encased by tender green leaves on the shelf, I get the undeniable urge to make a pot of silky Roasted Cauliflower Soup, topped with toasted almonds and bacon breadcrumbs.
Roasting the cauliflower transforms it from a delicate, mild flavour to a more robust earthy flavour, and when topped with the salty, nutty, toasted breadcrumb mixture, it becomes even more delicious.
This a soup well worth waiting for winter to arrive, when cauliflower is at its best. So do yourself a favour and try it out.
Not only is cauliflower versatile and delicious, it’s also packed with nutrients and considered one of the most healthiest foods in the world. It’s a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fibre, Vitamin C, K, and B6, as well as Folate, Pantothenic Acid, Potassium and Manganese.
What you need
- 8 cups cauliflower florets (about 1 whole head)
- 1 large onion
- 2 garlic cloves
- 2 teaspoons extra virgin olive oil
- 1 litre chicken or vegetable stock
- 1 medium desire potato – peeled and chopped into 2cm cubes
- ½ teaspoon sea salt
- Freshly ground pepper
- ½ cup warm milk or water
- 1 small sourdough baguette
- 2 rashers cured bacon
- 2 tablespoons natural almonds
What to do
Preheat oven to 200°C (450°F).
Place cauliflower, onion and garlic in a large bowl; drizzle with oil, and sprinkle with ½ teaspoon salt. Toss to coat.
Place in the oven to bake for 40 minutes or until cauliflower is tender and lightly browned, stirring once after 20 minutes.
Transfer cauliflower mixture to a medium heavy based saucepan and add the cubed potato. Add the stock and bring to a boil . Reduce heat, and gently simmer for 20 minutes, stirring occasionally.
Remove from heat and allow to cool slightly.
Use a stick or bench blender to puree the cauliflower mixture until smooth. If using a bench blender, allow the steam to escape, then place a clean towel over the blender lid in case it splatters and blend until smooth.
Add the warm milk or water and mix through.
Roughly chop the bread and bacon, place in a food processor add the almonds; pulse until coarsely chopped.
Heat a frypan over medium heat. Add breadcrumb and bacon mixture. Sauté 5 minutes or until golden and crunchy, stirring frequently.
Serve soup topped with a little toasted breadcrumb mixture.