Roast Cauliflower & Kumara Soup with Rosemary & Lemon
Serves 6-8
Roast Cauliflower & Kumara Soup with rosemary & lemon Photo: Supplied by Kelly Gibney
Ingredients
- 1 medium-sized cauliflower - cut into florets
- 2 medium orange kumara - peeled and cut into cubes
- 1 onion - finely diced
- 3 cloves garlic - finely diced
- 1 teaspoon fennel seeds
- 2 litres stock - you can use vegetable or chicken here (homemade is always best but store-bought will work too)
- 1 tablespoon finely chopped rosemary leaves
- Zest of 2 lemons
- Oil for roasting and sautéing
- Sea salt and cracked black pepper
To serve: Extra virgin olive oil for drizzling, rosemary leaves, toasted seeds
Method
Preheat the oven to 200 degrees celsius. Place cauliflower and kumara in a large bowl. Drizzle generously with oil and season with sea salt.
Lay out evenly on an oven tray and roast for 35 - 40 minutes until the vegetables are tender and lightly browned. Reduce heat if the kumara starts to burn.
Place onion and a good drizzle of olive oil over a medium heat in a large soup pot. Gently cook the onions until tender and translucent.
Add the garlic and fennel seeds and cook for a further minute or two.
Add the stock, roasted vegetables and rosemary. Bring to the boil and then simmer for 25 minutes. Add the lemon zest in the last five minutes of cooking.
Set aside to cool slightly before using a blender or stick blender to puree the soup until very smooth. Taste and season generously with sea salt and cracked black pepper.
Garnish with a drizzle of olive oil and a sprinkling of fresh herbs.
