RED PEPPER AND TOMATO SOUP WITH ROASTED CAULIFLOWER Serves 4 INGREDIENTS: Roasted Cauliflower: 1 small cauliflower 1/2 tsp dried thyme 1/2 tsp dried rosemary 1 tsp garlic powder 2 tblsp nutritional yeast Soup: 10 large salad tomatoes 3 large cloves garlic 1 red onion 1 red pepper 1/3 cup goji berries 2 tblsp tomato puree 2 cups / 500 ml vegetable stock Olive oil Salt and pepper
INSTRUCTIONS: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Start by roasting the cauliflower - preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a medium tray with parchment or a silicon mat. Break the cauliflower into florets - not too large, you want bite sized pieces - and put in a bowl with a drizzle of olive oil, the thyme, rosemary, garlic powder, yeast and a good pinch each of salt and pepper. Stir or toss everything together then tip onto your tray and roast for 25-30 minutes until golden and crisp. While that’s cooking, make the soup! Remove the core from the tomatoes and put into a large saucepan. Peel and roughly chop both the garlic and onion and add that to the pan. Remove the core and seeds from the red pepper, roughly dice the flesh and add that too along with the goji berries and a drizzle of olive oil. SautÊ for 5 minutes over a medium heat, stirring frequently then add the tomato puree, stir, then add the veg stock and bubble for 15 minutes, giving an occasional stir until the tomatoes are just starting to go mushy. Either ladle into a blender cup and blitz till smooth or use a stick blender and pulse until all the veg is well pureed. Taste and season. Pour into your bowl and drop in a few florets of cauliflower.
NOTES: Serve with hunks of crusty bread.
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