ROASTED CAULIFLOWER + LEEK SOUP

November 7, 2014

There are a couple of vegetables I really dread eating. I’ve overcome my dislike for some of them over the years. I make myself try them again after a while – but with some I have just accepted that they will never be incorporated into my diet. There are two vegetables where I’m just not willing to give up – cauliflower and eggplant – because I can’t accept that something so pretty can taste so nasty. With eggplant I finally found a way to prepare them that I really love – eggplant spread! So here for my try to make cauliflower eatable :)

ROASTED CAULIFLOWER + LEEK SOUP

  • 1 cup chopped cauliflower
  • 1 leek
  • 1 clove garlic
  • olive oil
  • 0.5 cups cashew nuts
  • fresh thyme
  • salt
  • pepper
  • 3 cups water  
  • smoked paprika [smoked chilis]
  • 1 lemon [juice] 

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_ soak cashew nuts over night

_ cut leek into 5mm rings [using only the white and very light green parts]

_ slice garlic

_ preheat oven to 200°C

_ cover a baking tray with aluminum foil

_ spread cauliflower, leek and garlic on the foil

_ drizzle with olive oil

_ sprinkle with a few pinches salt and pepper [you can be generous with the salt]

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_ roast for 20-30 minutes [tossing once after half the time]

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_ combine roasted vegetables, drained cashews, thyme leaves, lemon juice and 1.5 cups water and blend well

_ transfer to a large pot

_ add more water [until you reach desired consistency]

_ season with more salt, pepper and lemon juice

_ serve sprinkled with roasted chili pepper

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