Vegan-Friendly Roasted Cauliflower Soup
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If you’re looking for a hassle-free dinner idea that’s delicious enough to turn a bad day around, then look no further. This recipe is a warm hug in the form of a tasty bowl of soup that’s packed with flavour and nutrients. Made with roasted cauliflowers, pistachios, and a dash of chilli oil, this vegan-friendly soup will satisfy your taste buds like no other. Plus, it's easy to make and affordable!
Here are the ingredients you need:
1. A head (or a kilogram) of cauliflower, cut into small florets
2. One brown onion, cut into thin wedges
3. Two unpeeled garlic cloves
4. 825 millilitres of gluten-free vegetable stock
5. 400 grams of can cannellini beans, rinsed, drained
6. A fresh rosemary sprig
7. Chilli oil to serve
8. Chopped pistachio kernels to serve
Start by preheating the oven to 190 or 170 degrees Celsius, fan-forced. Then, line a baking tray with baking paper. Arrange the cauliflower and onion in a single layer on the prepared tray before spraying them with olive oil. Roast for about 15 minutes. Add the garlic cloves to the pan and roast for another 15 minutes or until the vegetables are lightly golden and softened.
Reserve half a cup of cauliflower and set aside. Transfer the onion and remaining cauliflower to a large saucepan. Squeeze the garlic into the pan, discarding the skin before adding the stock, beans, and rosemary. Bring them to a simmer over medium heat. Cook for about 10 minutes or until the cauliflower is tender.
Remove the pan from the heat, throw away the rosemary sprig, and use a stick blender to blend the cauliflower mixture until smooth. Top it off with the reserved cauliflower, chilli oil, and pistachio. How delicious does that sound?
Source: Taste.com.au
Here are the ingredients you need:
1. A head (or a kilogram) of cauliflower, cut into small florets
2. One brown onion, cut into thin wedges
3. Two unpeeled garlic cloves
4. 825 millilitres of gluten-free vegetable stock
5. 400 grams of can cannellini beans, rinsed, drained
6. A fresh rosemary sprig
7. Chilli oil to serve
8. Chopped pistachio kernels to serve
Start by preheating the oven to 190 or 170 degrees Celsius, fan-forced. Then, line a baking tray with baking paper. Arrange the cauliflower and onion in a single layer on the prepared tray before spraying them with olive oil. Roast for about 15 minutes. Add the garlic cloves to the pan and roast for another 15 minutes or until the vegetables are lightly golden and softened.
Reserve half a cup of cauliflower and set aside. Transfer the onion and remaining cauliflower to a large saucepan. Squeeze the garlic into the pan, discarding the skin before adding the stock, beans, and rosemary. Bring them to a simmer over medium heat. Cook for about 10 minutes or until the cauliflower is tender.
Remove the pan from the heat, throw away the rosemary sprig, and use a stick blender to blend the cauliflower mixture until smooth. Top it off with the reserved cauliflower, chilli oil, and pistachio. How delicious does that sound?
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