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
- 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.
- Reduce the oven to 100°C and put the almonds onto another tray and roast them for 10 minutes.
- 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).
- Simmer for 20 minutes. Take off the heat then add nutritional yeast (if using).
- Use a stick blender to blitz the soup. Or blend in a food processor until creamy smooth.
- 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.
DOWNLOAD FREE CALENDARS & LISTS
Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.
