This tasty cauliflower soup is egg free, low in saturated fat and suitable for vegetarians.
Cauliflower 1 kg (one large)
Extra Virgin Olive Oil 20 ml
Nutmeg (grated) 1 g
For the broth:
Extra Virgin Olive Oil 10 ml
Shallot (chopped) 40 g
Garlic (chopped) 3 g (one clove)
Vegetable Stock 15 g (1 cube)
Water 750 ml
Dried Thyme 10 g (1 tbsp)
White Balsamic Vinegar 10 g (1 tbsp)
For the Topping:
Extra Virgin Olive Oil 5 g (1 tbsp)
White Bread (torn into small pieces) 50 g
Black Pepper 1 g
Hazelnuts (toasted and chopped) 60g
Fresh Thyme Leaves 2 g
1. Preheat the oven to 220C/Gas Mark 8.
2. Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle with fresh nutmeg and a hefty pinch of salt and pepper, and toss everything to coat.
3. Bake for 35-45 minutes, tossing halfway through, until the florets are fully roasted and you see a good amount of brown edges. Remove and cool.
4. While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the stock, thyme and vinegar and warm through.
5. When the cauliflower is cool to touch, add it to the broth and blend until smooth. Season to taste. Return to the pan and keep warm.
6. For the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir for 5-8 minutes, until crisp with browned edges.
7. Serve each portion with a few croutons, chopped hazelnuts and a pinch of fresh thyme leaves.
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