Creamy Cauliflower, Potato & Rosemary Soup

This creamy cauliflower, potato, and rosemary soup is the perfect vegan dish to help you stay nourished during the cooler months of the year. This heart-warming meal is full of rich, vibrant, colours and flavours to ensure you feel healthy and satisfied. Serve this with chopped fresh parsley, toasted slivered almonds, crispy spiced-cauliflower and your favourite sliced bread for a true plant-powered winter warmer.

Serves: 4-6

INGREDIENTS

• 1 large purple cauliflower head, chopped into florets (sub any colour if inaccessible)

• ~680g purple potatoes with skin on, chopped into cubes (sub any colour if inaccessible)

• 1 red onion, sliced

• 1 head of garlic

• 3-4 sprigs of fresh rosemary

• 4 + 1/2 - 6 cups vegetable broth

• 1 Tablespoon (Tbs) beetroot powder (optional, adds vibrant colour and earthy flavoured undertones)

• 1 Tbs lemon juice

• Olive Oil

• Salt + Pepper (add liberally)

Optional:

• Sourdough loaf or preferred bread of choice

• Chopped fresh Italian flat-leaf parsley, or any herb of choice

• Toasted slivered almonds

• Roasted cauliflower* (see notes)

INSTRUCTIONS

1. Line a large baking tray with aluminium foil and preheat oven to 200°C (~392°F).

2. Remove the outer skin from the garlic bulb (head), and chop the tips (a few millimetres) off of each garlic clove. Leave the individual garlic skins intact. Place garlic head in a square of aluminium foil, drizzle the exposed tips in olive oil and wrap the foil to enclose the bulbs.

3. Scatter potato, cauliflower, and onion on the baking tray, ensuring that there is considerable space for the veggies to cook evenly.**

4. Liberally coat the vegetables in olive oil, rosemary, salt and pepper. Gently stir to combine. Add the garlic head to the baking tray (keeping it within the aluminium foil).

5. Roast for 30-45 minutes until vegetables are crispy and fragrant. Feel free to stir the veggies halfway for even cooking, or simply leave them to cook for the entire duration.

6. Remove veggies from oven and batch blend in a high-speed food processor or blender. Add 1/3 cup of vegetable broth at a time to help purée the mixture.

7. Transfer soup to a saucepan and heat over medium heat.

8. Stir in lemon juice, beetroot powder, one tablespoon of olive oil, and more salt and pepper.

9. Add additional broth until you achieve your desired consistency.

10. Remove from stovetop and enjoy with chopped fresh parsley, roasted slivered almonds, crispy cauliflower and fresh bread.

NOTES:

* If you would like to garnish your soup with additional crispy roasted cauliflower, prepare an additional baking tray with thinly chopped florets, oil, salt, pepper and any of your favourite dried herbs or spices.

** If you don't have enough space on a single baking tray you could prepare one batch at a time and allow the roasted veggies to cool while you prepare the subsequent batch. If following this method be sure to gift yourself enough time to cook everything before you intend to eat.