Roasted Cauliflower and Broccoli Soup
Ingredients
- 1 head cauliflower, cut into small florets
- 1 head broccoli, cut into small florets
- 3 Tbsp olive oil
- Kosher salt
- 1 large onion, sliced
- 2 cloves garlic, minced
- 4 cups low sodium vegetable stock
- 1 cup coconut cream
- 1 cup cashews
- 1/3 cup nutritional yeast
- Fresh parsley, torn for serving
- Onion flakes for serving
- Black pepper, for serving
Preparation
Preheat oven to 200C. Place cauliflower on a lined baking tray and drizzle with 2 Tbsp olive oil and season. Roast for 20 to 25 minutes or until caramelised and tender.
Soak the cashews in boiling water for 10 minutes.
Meanwhile, in a Dutch oven, add 1 tablespoon of oil. Heat over medium-low. Add the onion, stir and cook for 5 minutes or until soft. Add the garlic and cook for 1 minute. Pour in the broth and the broccoli. Cover, increase the heat to medium, and simmer for 10 to 15 minutes.
Ladle the broth, broccoli, cauliflower, cashews, and nutritional yeast into a blender and puree until smooth. Pour the soup back into the pot, reduce heat to low, and add the coconut cream. Stir until the soup is heated through. Taste and season. Serve with torn parsley, onion flakes, and a sprinkle of black pepper.
Salt tips
Salt is arguably one of the most important cooking ingredients, but over salted food is really difficult to fix. Not all salt is created equally.
Table salt: Highly refined. Tiny salt crystals mean more salt in each pinch making it easier to over salt food. Usually contains anti-caking agents and iodine which tastes bad.
Sea salt: Made by evaporating sea water. May contain trace amounts of heavy metals and microplastics from ocean pollution. Worst.
Himalayan salt: Trace amounts of iron oxide give it its pink colour. Due to the trace amounts of calcium, potassium and magnesium, it is lower in sodium. Like.
Kosher salt: Less likely to contain additives. The large, flaky crystals make it a more pinch-able and easy to control texture. Definitely my salt of choice.
Pick a salt brand and stick with it. Seasoning is about consistency. You want a pinch of salt to be the same pinch of salt every time.
