It’s not quite winter yet outside, but it is definitely feeling very autumnal. Winter to me means soups and stews. With the market at our doorstep we have access to the freshest produce.
To make use of what’s in season and keep ourselves warm during the colder months I will try to make more soups. A few weeks ago L declared he doesn’t like soup. Tonight he admitted I converted him.
This one is one of his favourites so far. It isn’t the prettiest soup of all, but it is soo tasty and full of flavour. Roasting the cauliflower makes it so nutty and delicious.
Roasted Cauliflower and Parmesan Soup
1 leek, white part only
1 garlic clove
2 tbsp olive oil
1 sprig rosemary (optional)
500ml vegetable stock
2 cups milk
75g parmesan, chopped roughly
1 pinch of nutmeg
2 pinches of ground cumin
salt and pepper to taste
Pre-heat oven to 160°C fan-forced.
Cut cauliflower into florettes. Peel potatoes, cut into 2-3cm pieces. Clean leek and chop. Peel garlic clove and push down on it with flat side of the knife to bruise. Place cauliflower, potatoes, leek, garlic and the rosemary sprig in an oven-proof dish. Drizzle with the olive oil and season with salt and pepper.
Place dish in the oven and roast until the potatoes and cauliflower have softened and are slowly turning golden. Don’t let them brown too much, otherwise your soup will have dark burnt bits in it. If need be, cover the dish with aluminium foil.
Once the cauliflower and potatoes have softened, take the dish out and place vegetables in a saucepan. Remove the wooden stalk from the rosemary sprig.
Add vegetable stock and bring to the boil. Puree, add parmesan, milk, nutmeg and cumin. Make sure parmesan is melted and stirred through. Taste and season with salt and pepper if necessary.
I served the soup with some grated parmesan and leftover naan bread.