Pesto Cauliflower Soup
It’s officially Autumn.
And the best thing to eat is something warm and cosy, yet with a bright punch of flavour that will drag you out from the blanket fort you may have built.
This soup is one of my faves, it’s creamy and garlicky - it’s full of iron, vitamins and antioxidants!
As with all my recipes, I encourage you to play with flavours - you can add any soft herbs instead of basil, some chilli, roasted broccoli or courgettes… Cooking is about fun and experimenting to find what you like because everyone’s tongue is different!
Pesto Cauliflower Soup Recipe
Yield: 2 good bowlfuls
Time: 40 mins
Equipment: Baking tray, parchment, blender, pan, stirring device
Ingredients:
1 normal sized head of cauliflower
6 fat cloves of garlic (SKIN ON!!!)
200g bag of spinach
60g basil (2 normal sized packs or two big handfuls)
3 tbsp olive oil
1 cup your dairy free milk of choice
1/2 cup nutritional yeast
1/2 a lemon
Salt & pepper TO TASTE
Recipe:
Turn your oven onto 180*C.
Roughly chop your cauliflower into inch pieces and toss in the lined baking tray with the garlic cloves, 1 tbsp olive oil, salt & pepper and put in the oven for about 30 mins till the cauliflower is a little charred and soft.
While that’s going on, blend the rest of the ingredients till smooth (I usually do this in a blender cup and then pour it into a blender jug so there aren’t any little pieces of leaves left but if really doesn’t matter taste-wise)
When the roasting is done, pick out the garlic cloves and peel the skin off (it should be really easy!), then add along with the cauliflower to the blender and blend till fully incorporated!
Pour into a pan, heat till bubbly and spitting a bit, DONE!!!!! Serve with stuff of toast, crackers, on its own, with roasted cauliflower leaves, roasted tomatoes, a drizzle of olive oil, toasted seeds… Anything you like to eat with soup!
Gosh, wasn’t that easy? Bravo friend, bravo.