Roasted Cauliflower & Hemp Seed Soup.
Roasted Cauliflower & Hemp Seed Soup
Yield: 4
Ingredients
- 1 head cauliflower
- 2 cloves garlic
- 1 stick celery
- 1 onion
- 700ml vegetable broth
- 250ml almond milk
- 50g hemp seeds
- sea salt & pepper to taste
Instructions
- Preheat oven to 220C and line a roasting tin with parchment paper. Smash the 2 garlic cloves with the back of your knife and leave to sit to release the allicin.
- Wash and dry the cauliflower and cut into small bitesize florets. Peel and cut the onion into quarters and trim the celery stalk.
- Place the cauliflower, celery, onion and garlic cloves into a large bowl, cover with olive oil and salt then toss to mix. Place the tossed vegetables into the roasting tin and into the oven for 25mins, turning halfway.
- When the cauliflower, onion, celery and garlic mix is ready remove from the oven and let it cool for a short time.
- Add the almond milk to the blender and blend together with the hemp seeds. Then start slowly adding the cooked vegetables and vegetable broth, blending together alternately. Add as much vegetable broth as you like to get your desired consistency. Be mindful that this soup will thicken up even more once cool. Add salt and pepper to taste for a final blend.
- If eating immediately, transfer your soup to a sauce pan to heat through then serve with a sprinkle of hemp seeds, salt & pepper and some chopped parsley to garnish.