Roast Cauliflower and Kumara Soup with Rosemary & Lemon
This hearty and healthy soup is perfect for a weekday work lunch.
Ingredients
- 1 medium-sized cauliflower - cut into florets
- 2 medium orange kumara - peeled and cut into cubes
- 1 onion - finely diced
- 3 cloves garlic - finely diced
- 1 tsp fennel seeds
- 2 litres stock - you can use vegetable or chicken here (homemade is always best but store-bought will work too)
- 1 Tbsp finely chopped rosemary leaves
- Zest of 2 lemons
- Oil for roasting and sautéing
- Sea salt and cracked black pepper
- To serve: Extra virgin olive oil for drizzling, rosemary leaves, toasted seeds
Instructions
- 1.
Preheat the oven to 200 degrees celsius.
- 2.
Place cauliflower and kumara in a large bowl. Drizzle generously with oil and season with sea salt.
- 3.
Lay out evenly on an oven tray and roast for 35 - 40 minutes until the vegetables are tender and lightly browned. Reduce heat if the kumara starts to burn.
- 4.
Place onion and a good drizzle of olive oil over a medium heat in a large soup pot. Gently cook the onions until tender and translucent.
- 5.
Place onion and a good drizzle of olive oil over a medium heat in a large soup pot. Gently cook the onions until tender and translucent.
- 6.
Add the garlic and fennel seeds and cook for a further minute or two.
- 7.
Add the stock, roasted vegetables and rosemary. Bring to the boil and then simmer for 25 minutes. Add the lemon zest in the last five minutes of cooking.
- 8.
Set aside to cool slightly before using a blender or stick blender to puree the soup until very smooth. Taste and season generously with sea salt and cracked black pepper.
- 9.
Garnish with a drizzle of olive oil and a sprinkling of fresh herbs.
