Dive headfirst into all that is wonderful about Autumn with this lovely soup. This has the nourishing, healing vibes I've been craving lately. Not to mention that just one (pretty simple) bit of cooking gives me nutritious lunches for the week. I love that.
Roasting the vegetables beforehand gives a divine caramelized flavor and adds real depth. This soup works well as a weeknight meal but can also be tarted up with a drizzle of olive oil, toasted seeds and some fresh herbs to serve at a dinner party
The recipe originally appeared in Green Ideas Magazine last year as part of a story about making stock.
Roast Cauliflower & Kumara Soup w/ rosemary & lemon
1 medium sized cauliflower - cut into florets
2 medium orange kumara – peeled and cut into cubes
1 onion - finely diced
3 cloves garlic - finely diced
1 teaspoon fennel seeds (optional)
2 litres stock - you can use vegetable or chicken here (homemade is always best but store bought will work too)
1 tablespoon finely chopped rosemary leaves
zest of 2 lemons
ghee or coconut oil for roasting and sautéing
sea salt and cracked black pepper
To serve: Extra virgin olive oil for drizzling, rosemary leaves, toasted seeds
Preheat oven to 180 degrees celsius. Place cauliflower and kumara in a large bowl. Drizzle generously with oil and season with sea salt. Lay out evenly on an oven tray and roast for 35 - 40 minutes until the vegetables are tender and lightly browned.
Place garlic, onion and a drizzle of olive oil over a medium heat in a large soup pot. Gently cook the onions and garlic for 5 minutes until soft and translucent. Do not let them brown. Add the fennel seeds and cook for a further minute.
Add the stock, water, vegetables and herbs. Bring to the boil and then simmer for 25 minutes. Add the lemon zest in the last five minutes of cooking.
Set aside to cool slightly before using a blender or stick blender to puree the soup until very smooth. Taste and season generously with sea salt and cracked black pepper.
Garnish with a drizzle of olive oil and a sprinkling of fresh herbs.
Leftover soup can be stored in the fridge for 3-4 days or frozen for up to 6 months