Roasted Cauliflower, Garlic & Cashew Soup

with garam masala croutons

Serves 4

INGREDIENTS:

800g cauliflower florets

1 onion, chopped

2 tsp ground turmeric

1 tsp ground cumin

2 tbsp olive oil

150g roasted cashew nuts

3 cloves of garlic, crushed

1 tbsp fresh sage, finely chopped

1 litre of hot vegetable stock

Juice of 1 lemon

For the aromatic sourdough croutons

4 slices of sourdough bread, cut into small cubes

2 tbsp olive oil

2 tsp garam masala

Sea salt and freshly ground black pepper

METHOD:

Preheat the oven to 200ºC (fan).

Place the cauliflower florets, and onion on a roasting tray. Sprinkle over the turmeric, cumin and season with sea salt and freshly ground black pepper. Drizzle 2 tablespoons of olive oil on top. Toss well and roast in the pre-heated oven for 25 minutes, until charred at the edges.

After 10 minutes of roasting remove the tray from the oven, and add the cashew nuts, garlic and sage. Toss well and return to the oven for the remaining 15 minutes.

While the vegetables are roasting make the croutons to make use of the hot oven! Place the cubed bread on a roasting tray, and add the olive oil and garam masala. Season with sea salt and freshly ground black pepper. Toss well, making sure the cubed bread pieces are coated. Place in the pre-heated oven for 10 minutes, or until the croutons are golden brown.

Once the vegetables are roasted, tip the roasted vegetables and juices into a food processor and pour in the hot vegetable stock. Blend until you reach a smooth consistency. Then transfer to a casserole dish or saucepan, add the juice of one lemon. Stir and place under a low heat to simmer.

Ladle the soup into warmed bowls and garnish with the parmesan croutons on top.

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