‘Do you have a kinder, more adaptable friend in food, than soup?
Who soothes you when you are ill?
Who refuses to leave you when you are impoverished and stretches its resources to give hearty sustenance and cheer. Yet is also capable of doing honour at your richest table.
Who warms you in winter and cools you in summer.
You don’t catch steak hanging around with you when you are poor or sick, do you?’
I love making soup. It is so easy on the digestive system, which is great after a heavy lunch or a few rich dinners during the holidays. You can use lentils, beans and any veggie. It’s cheap and economical as it is good for cleaning your old veggies out of the fridge.
I make sure the consistency is thick and chunky as that is Mr B’s favourite and I add a little more stock at the end of cooking to thin it down for me.
If you want a creamier taste, add some coconut milk or cream, just amp up the spicing a little to compensate.
Ingredients
- 1 large cauliflower
- 3 tbsp. oil (I used coconut)
- 1 onion, small dice
- 3 cloves of garlic, small dice
- 4 cups vegetable broth
- 1tbsp. lemon juice
- ¼ tsp. nutmeg
- ½, tsp. Salt
- ½ tsp. Pepper
- 1/2. tsp. Smoked paprika
- Herbs to finish
Method
- Preheat the oven to 400F
- Toss the cauliflower with 2 tbsp. oil
- Season with salt, pepper, paprika
- Roast for 25-30 minutes or until tender and starting to caramelize
- In the meantime, sauté the onion in the remaining oil until soft and translucent
- Add the garlic a cook for a minute or two on a low heat
- Add the baked cauliflower (reserve a few pieces for serving), stir
- Add the stock
- Cook together for 10-15 minutes to infuse the flavors
- Once it is done, let cool and blend
- Add it back to the pot to warm before serving
- Add the nutmeg and lemon juice
- Add more seasoning if needed
- Serve with a little cilantro/parsley/chives and the reserved cauliflower pieces
