7 ingredient, super simple soup, perfect for an impressive meal. Creamy, flavoursome soup sprinkled with crispy pumpernickel croutons and drizzled with soy cream.
Ingredients
For the soup
2 small cauliflowers
3 bulbs of garlic
3 cups of vegetable stock (I used vegan bouillon)
1½ cups of almond milk
1 tsp cumin seeds
2 tsp ras el hanout
2 tbsp. olive oil
1 tsp salt and pepper
Soy cream, for topping (optional)
For the Croutons
2 slices of pumpernickel (I use Biona Pumpernickel)
1 tbsp. olive oil
1 tsp salt
1 tsp chilli flakes
Instructions
Heat your oven to 200C/400F/Gas mark 6.
Slice the end of your garlic bulbs, exposing the bottom of the cloves, but keeping the skin on. drizzle with 1 tbsp. of olive oil and wrap in tin foil. Place in a baking tray and put in the oven to cook for 30 minutes.
Slice your pumpernickel into cubes, place in a baking tray and drizzle with oil and sprinkle with salt and chilli. place in the oven with the garlic for 15 minutes. Once cooked, remove and cool on a wire rack.
While the garlic is cooking, heat 1 tbsp. olive oil in a large cooking pot and fry cumin for 1 minute over medium high heat.
Add the Ras El Hanout, stir and let cook for another minute.
Add the cauliflower and the vegetable stock and bring to a boil.
Once boiling, add the almond milk and let simmer for 10-15 minutes, until the cauliflower is soft.
Once the garlic has roasted and is soft, squeeze the garlic out of its skins and blend with a hand blender or in a food processor until smooth.
Serve in bowls, sprinkle with croutons and drizzle with soy cream.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/creamy-califlower-roasted-garlic-soup/