This week Prabhakar Rampersadh has contributed this hearty vegan cauliflower soup. He says it’s just the thing to chase the Covid blues away on a cold winter’s evening.

Vegan roasted cauliflower soup with potatoes, lemon, and rosemary is simple to make, super satisfying, and so delicious. It’s a healthy form of self-care. Prabhakar says this recipe will take about 15 minutes to prepare with a cooking time of one hour. The recipe is sufficient for between 4 – 6 servings.

Ingredients:

1 large head of cauliflower
0.5kg potatoes, scrubbed
2 medium yellow onions, papery skin removed
1-2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Sea salt and ground black pepper, to taste
1 tablespoon fresh lemon juice
5-6 cups vegetable stock

To jazz up the taste and eye appeal of your soup, you will need the following:
– more olive oil
– croutons
– toasted and chopped nuts
– chopped leafy herbs
– balsamic reduction
– squeezes of lemon
– more ground black pepper

Method:

Preheat the oven to 200°C. Remove the core from the cauliflower and chop it into rough florets. Place the florets into a 22 by 30 cm dish glass baking dish. Chop the potatoes into pieces about half the size of the cauliflower florets and toss them into the baking dish as well. Chop the onions into rough 2,5 – 3 cm pieces and toss them into the dish. It doesn’t matter if the onion layers stick to each other. Sprinkle the rosemary leaves over the vegetables in the dish. Liberally salt the vegetables and season with pepper to taste. Add the oil and toss the vegetables until evenly coated with the oil, rosemary, and seasoning.

Roast vegetables for about an hour, flipping and tossing them with a spatula/spoon to promote even browning. When done, remove from the oven and pour the lemon juice over the hot vegetables Using your spatula, toss the vegetables with the lemon juice, scraping the yummy browned bits off the bottom.

Once the vegetables are cool enough for you to handle, start blending them in batches with the vegetable stock. Purée until smooth and pour into a big soup pot. Continue blending in batches until you’ve used up all the ingredients. Heat the large pot full of puréed soup over medium heat until it comes to a boil. Add more stock or water to thin the soup out if necessary and adjust seasoning to taste. Serve hot with optional garnishes.

NOTES

If you aren’t using homemade stock, most definitely use a no-salt-added variety. For taste, it’s better to liberally salt the vegetables before you roast them, so being in control of this factor throughout is ideal.

If you’re avoiding extra carbohydrates, leave the potatoes out of the recipe and double up the cauliflower. And when you have made your version of Prabhakar’s tasty vegan cauliflower soup, send us some photographs of you and your family enjoying it to RegInsights! We’d love to share your experience.

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