Cauliflower and rocket soup
Recipe from Antony Worrall Thompson written especially for British Food Fortnight.
Cauliflower makes a delicious soup and with the addition of rocket we get this lovely peppery after taste…I’ve added crunch by fast roasting some cauliflower florets. Harvest in a bowl!
- 1 tablespoon vegetable oil
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 stick of celery, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 large floury potato, peeled and thinly sliced
- 1 large cauliflower (1kg), two-thirds roughly chopped (including the core), one-third cut into small florets
- 1 bay leaf
- ½ teaspoon chopped thyme leaves
- 1 litre good vegetable stock
- 500ml skimmed milk
- 1 teaspoon ground cumin
- 2 handfuls of rocket leaves
- ½ teaspoon ground white pepper
- Low fat yoghurt
- Preheat the oven to 220ºC/gas mark 7.
- Heat half the vegetable oil in a large saucepan. Add the onion, garlic, celery and carrot and cook for 8–10 minutes over a medium to low heat to lightly colour and soften the onion. Add the potato and cook until the potato starts to stick and the edges start to soften.
- Add the roughly chopped cauliflower, bay leaf, thyme and stock to the pan. Bring to the boil then reduce the heat and simmer for 15–20 minutes. Add the milk and warm through without letting the soup boil.
- Meanwhile, toss the cauliflower florets with the remaining oil in a bowl, then add the cumin and toss again. Place in a roasting tray and cook for 12–15 minutes, until the cauliflower begins to brown but still retains some bite.
- Process the soup in a blender with the rocket and white pepper – if your soup is very hot, only fill the jug to half, leaving the stopper ajar in the lid. Blend it in batches, then pass through a fine sieve. Check the seasoning.
- Drain the roast cauliflower and divide between hot soup bowls. Pour in the soup and serve immediately. Add a dollop of yoghurt to finish, serve immediately.