PURPLE CAULIFLOWER SOUP

I seem to crave is soups. This one is so quick but so giving. Miso paste adds that much-needed umami, without taking over. Add that extra drizzle of cream, evoo and some extra roasted cauliflower. no waste food. Delicious! just so you know I also do a monthly newsletter with news and exciting recipes. So you can subscribe to get it first.

Ingredients: 1/2 small red cabbage – chopped

1/2 medium purple cauliflower

4 shallots/ or medium red onion - sliced

4-5 cloves of garlic-minced

1/2 tsp of nigella seeds

1/2 tsp of fennel seeds

A pinch of smoked Sea salt ( watch the salt content as miso can be salty)

Pepper 1⁄4 cup of double Cream /vegan cream

1, lt Stock

1 1/2 tsp of white miso paste

1 -2 tbsp of extra virgin olive oil +more for blending

Method: 

Peel your cauliflower and reserve all the leaves and some of the florets. Place on the roasting tray, and toss with some smoked salt, olive oil and pepper. Heat up over to 200c and roast for 20min. till slightly crispy, but not too soft. This is a personal choice, you can always roast for longer. I suggest you do this while your soup is cooking. Heat a generous splash of olive oil over medium heat add the shallots, and the seeds and sautee till soft. Turn the heat down if needed. Add the chopped cabbage, and garlic and cook down till soft( around 10min). careful not to burn the garlic. Add the stock of choice, the cauliflower and miso. Cook till the cauliflower till soft but not mushy. Leave to cool for 10minutes. Then use a stick blender to blend while pouring some extra virgin olive oil in slowly( 1-2 tbsp). This would help to emulsify the soup. You can add the cream straight into the pot or when serving. Taste, adjust then serve with the roasted cauliflower on top, more olive oil to drizzle, and cream.