ROASTED CAULIFLOWER & ALMOND SOUP WITH SUMAC & PINK PEPPERCORNS

By Tess Prince & Gabrielle Gambina
https://www.lovefoodibiza.com/
@lovefoodibiza
Ingredients
  • 2-3 tbsp extra virgin olive oil
  • 1 cauliflower cut into florets (use stems and leaves as well) 2 teaspoons cumin seeds
  • 1 tsp dried garlic
  • Sea salt
  • 125 g natural almonds (soaked in water overnight if possible) 1 onion roughly chopped
  • 2 cloves garlic thinly sliced
  • 1.5 litres vegetable stock
  • Black pepper to taste
  • 2 tbsp of nutritional yeast (optional for a cheesy taste)
Instructions
  1. Preheat your oven to 180°C. Toss the cauliflower florets in 1 tablespoon oil, cumin seeds, garlic and sprinkle with sea salt. Place onto a baking tray(s) and roast for 25 minutes. Allow to cool.
  2. Reduce the oven to 100°C and put the almonds onto another tray and roast them for 10 minutes.
  3. Heat the remaining oil in a large saucepan on a medium heat and add the onions and sauté for 5 minutes until transparent. Add the garlic and cook for a further 2 minutes. Tip in the roasted almonds and pour over the hot vegetable stock; bring to a fast simmer. Add the roasted cauliflower (saving back some small florets for garnish later).
  4. Simmer for 20 minutes. Take off the heat then add nutritional yeast (if using).
  5. Use a stick blender to blitz the soup. Or blend in a food processor until creamy smooth.
  6. Taste for seasoning, adjusting as needed. It’s nice with a squeeze of lemon for a citrus pop and serve with the suggested garnishes.

Suggested Garnishes

Reserved cauliflower florets, thyme leaves Sumac, Persian rose, pink peppercorns Cold pressed avocado oil.

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