Roast cauliflower – dill soup
Ingredients
- 1 cauliflower, prepared and chopped
- 3 garlic cloves, finely chopped
- 1 shallot, finely chopped
- handful fresh dill, shredded
- 100 ml cream
- 600 ml vegetable (or chicken) stock
- rapeseed oil
- salt, white pepper
- 1 tsp ground cumin
- 1 tsp ground turmeric
Method
- Preheat oven to 200 °C. In a shallow oven-proof dish, mix some oil, salt and pepper. Add prepared cauliflower, mix well until all coated with seasoned oil. Bake for 30 minutes, remove from oven, set aside.
- In a saucepan, heat a little oil, add shallot and garlic. Sweat for a few minutes. Add cumin and turmeric, mix well and sweat for a few more minutes. Add roasted cauliflower and stock. Bring to the boil, reduce heat slightly and simmer for 15 minutes. Remove from the heat, add dill and blend to a smooth consistency. Pass through a fine-meshed sieve. Add cream, adjust thickness as preferred, season to taste.