Roasted Cauliflower & Leek Soup
Ingredients
- ⅙ head cauliflower, roughly chopped
- 1 tsp olive oil
- 2 Tbsp sliced almonds
- ½ leek, cut in half lengthways & thinly sliced
- 1 garlic clove, minced
- 1 parsnip, grated
- 1 tsp olive oil
- 1 cup vegetable stock
- ¼ lemon, zested & juiced
- 3 Tbsp lite sour cream
Instructions
- Preheat oven to 220°C (or 200°C fan bake).
- Prep cauliflower and toss with olive oil on a lined oven tray. Season with salt and pepper and roast for 15-20 minutes, until just beginning to turn golden.
- Heat a small, dry fry-pan on medium heat. Toast almonds for 1-2 minutes, until lightly golden. Remove from pan and set aside for serving.
- Prep leek, garlic and parsnip. Heat oil in a medium pot on medium heat. Cook leek with a pinch of salt for 2-3 minutes, until beginning to soften. Add garlic and cook a further 1 minute. Add stock, roasted cauliflower and parsnip and bring to a boil. Once boiling, reduce heat to low-medium and simmer for 10-12 minutes, until veggies have softened.
- Using a stick mixer or heat-proof blender blend soup until your desired consistency. Stir though lemon and sour cream and season to taste with salt and pepper.
- Serve soup topped with almonds and a little more freshly cracked black pepper.
