Roasted Carrot & Cauliflower Soup Takes Over the Kitchen
Fennel, pepper, garlic, walnuts and a touch of cinnamon bake together on one tray, then get blended smooth and served hot.
The Ingredients
SERVES 2
• 200 g carrots, chopped
• 200 g cauliflower florets
• 1 tomato, quartered
• 8 garlic cloves
• 6 walnuts
• 1 tsp fennel seeds
• 1 tsp black pepper
• ½ tsp cinnamon powder
• 1 tbsp oil
• ½ tsp salt
• 400 ml hot water
The Method
1. Prep. Preheat the oven to 200°C. Put the carrots, cauliflower, tomato, garlic, walnuts, fennel seeds, pepper, cinnamon, salt and oil on an oven tray and toss to coat.
2. Bake. Bake everything together for 20 minutes, until soft and lightly browned.
3. Grind. Let it cool a few minutes, then blend everything with the hot water until smooth. Add more water for a thinner soup.
4. Serve hot. Reheat briefly if needed and adjust salt and pepper.
Kitchen Notes
Bake time: 20 minutes.
Amounts: carrot, cauliflower, oil, salt, water and the 200°C oven temperature are estimates. Adjust to taste.
Finish: a splash of cream or a squeeze of lemon works well.
SERVE HOT · SERVES 2 · BAKE 20 MINUTES
Leave a Reply