There are two things that are always hanging out in my fridge, chicken bone broth and vegetables. These two ingredients come together in various combinations and this was my latest, and perhaps one of the yummiest!
Roasted Cauliflower soup topped with crumbled goat feta and roasted hazel nuts - what winning combination!
Here is the recipe.
GOLDEN CAULIFLOWER SOUP
1 whole cauliflower, chopped into florets
1 whole garlic bulb
2 tablespoons olive oil
1 teaspoon sea salt
1.5 litres chicken stock
50 g goat feta
1/2 cup toasted hazelnuts
Preheat the oven to 200ºC.
In a large heavy bottomed oven proof dish with a lid (I use my LeCreuset casserole dish) add the cauliflower, garlic, salt and olive oil. Mix.
Cover the pot with a lid and place in the oven. Cook for 45 minutes, until golden and soft.
Remove from the oven and squeeze out the soft garlic from the peel back into the dish with the cauliflower.
Add the chicken stock and heat on the stovetop until simmering.
Using a stick blender, blend until smooth. Season to taste.
Serve topped with a crumble of feta and a sprinkle of toasted hazelnuts