In the winter soup is one of my favourite things to make. Its super easy, and will keep in your fridge for upto a week! I have tried so many variations but the cauliflower in this recipe makes such a creamy soup you’ll be amazed it has no milk or cream in it! For this I used one regular and one broccoflower (the green spikey one) but you could use just the regular cauliflowers. The apple adds a tangy depth of flavour! Try topping it with toasted nuts or seeds to give that extra crunch!
2 heads of cauliflower
2 tbsp coconut oil
1 tsp turmeric
2 tsp smoked paprika
1 large green apple
1 litre of vegetable stock
salt and pepper
What to do…
Heat your oven to 170 degrees and line a baking tray with foil. Using a sharp knife, chop of the stalks of the cauliflowers and break up the florets into pieces, no bigger than a golf ball size.
Spread your cauliflower onto your baking tray (you may need to spend them over two trays). Pour the coconut oil over the cauliflower, sprinkle with a generous pinch of salt and pepper. Then add the paprika and turmeric to the tray. Toss everything with your hands to ensure the cauliflower is evenly coated with the oil and spices. Place the tray in the oven and bake for 20 minutes. The cauliflower florets should be soft and very slightly browned.
Remove the cauliflower from the oven and transfer to a large saucepan, reserving a cup full of the smaller florets for garnishing. Grate the apple (including the skin) on the large part of your grater. Add the apple to the saucepan, and cover with 1 litre of vegetable stock.
Turn on the heat and bring the saucepan to a boil. I find it easier to do the next step in batches. Transfer 1/3 of the mixture at a time to a blender or food processor. I use my NutriBullet for this as it is really great at making sure there is no lumps, and makes the soup really creamy. Once you have blended all of the soup, return it to the saucepan and heat through.
Transfer the soup to bowls and top with the reserved florets of cauliflower to add some texture. Drizzle with olive oil and a sprinkle of salt to serve.
Enjoy your super easy and wonderfully cosy bowl of soup.