Creamy Roasted Cauliflower Soup

This delicious creamy cauliflower soup recipe is from the team at Re-Store in Coromandel who stock a range of our products including some in refill. 

It's the sort of meal that's satisfying without feeling heavy, making it perfect for lunch or a light dinner. The chickpeas add a little extra substance and creaminess, while the lemon and basil lift the whole dish. 

Serve it with a slice of good sourdough or your favourite crusty seed bread for a more substantial meal.

Creamy Roasted Cauliflower Soup

INGREDIENTS

1 whole cauliflower, chopped into florets
3 garlic cloves
1/2 brown onion, roughly chopped
1 can Ceres Organics coconut cream
1 can Ceres Organics chickpeas, drained
1 cup Nutra Organics broth (Chicken or Vegetable), add more depending on your desired consistency
Juice of 1/2 a lemon
Handful of fresh basil leaves
1 tbsp extra virgin olive oil
Salt and pepper, to taste

METHOD

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3–4 minutes until softened and fragrant.

Add the cauliflower florets and stir well to coat in the oil. Pour in the broth and bring to a gentle simmer. Cover and cook for 15–20 minutes, or until the cauliflower is very tender.

Add the drained chickpeas, coconut cream, lemon juice, and fresh basil leaves. Stir to combine and heat through for a further 2–3 minutes.

Using a stick blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches.

If the soup is thicker than you would like, add a little extra broth until you reach your preferred consistency. Season with salt and pepper to taste.

Serve warm with a slice of crusty sourdough bread and a few extra basil leaves on top if desired.