Roasted Cauliflower Soup

Roasted Cauliflower Soup

Recipe: Serves 4

2 heads of cauliflower (cut into florets)
1 white onion (medium diced)
2 ribs of celery (medium diced)
1/2 leek (medium diced)
4 garlic cloves (crushed)
1/2 cup white wine
1.5L vegetable stock (homemade or store-bought)
1/4 cream (optional)

1 medium chili (whole)
vegetable oil/salt

1 can of chick peas – strain, rinse, drain
1 bunch scaillions


Preheat oven to 375. Cut all vegetables, placing cauliflower in a bowl with oil and a touch of salt. Toss and place on a tray lined with parchment paper. Place tray in the oven and cook for 15 minutes or until tender. Remove and place aside.

In a medium size pot add a tough of vegetable oil. Place on stovetop and heat on medium. Start by sautéing the onions and celery for 5 minutes. Add leek and garlic and continue to cook for 5 more minutes. Deglaze with wine and reduce for 5 minutes. Add cauliflower and vegetable stock. Bring liquid to a simmer and cook for 15-20 minutess. At 15 minutes add cream and stir in. Season with salt and puree with blender or hand blender until smooth. If you find there’s too much liquid, place back in a pot and reduce over low heat for a couple of minutes. If it is too thick, add extra stock and mix.

To make chili oil, add a touch of oil to a pan and place on stove top over high heat. When hot, add chili, searing both sides for 1-2 minutes or until golden brown. Remove and place in blender with a pinch of salt. Turn on blender and slowly add oil. Remove from blender and strain through a fine strainer into a bowl or container. Set aside.

To fry chickpeas, fill a pot 2/3 with vegetable oil. Place on stove top on medium low. Watch and adjust temperature to low if you find its getting to hot. Give it about 5-10 minutes to heat up. In the mean time, open a can of chickpeas, strain and rinse with cold water. Allow the chickpeas to drain for 10 minutes. When ready, add chickpeas in small batches, frying for about 10 minutes or until crispy all the way through. Remove and place in paper towel, dusting with salt. Do not over crowd the chickpeas after frying as they will become soggy. Garnish.

** Keep in mind that frying anything on a stove top can be dangerous. Please use extra precautions when cooking.