Roast Cauliflower Soup

Ingredients

1 large cauliflower cut in small florets

1 large onion chopped in two

3 garlic cloves, peeled and rap in foil paper

1/4 cup of pumpkin seeds roasted

Pinch of black pepper

2 cups of vegetable stock

1 1/2 cups of soya single cream or coconut milk if preferred

Pinch of salt to taste

Method

Preheat oven for cooking time 20-25 minutes.

1.Prepare the cauliflower florets in large baking tray with onion face down and garlics in foil paper and sprinkle with florets with salt and pepper and olive oil and place in heated oven to roast until golden.

2.Place the pumpkin seeds in oven for 10-15 to roast until it’s crunchy.

3.Remove the cauliflower florets from the oven and prepare in a soup maker, or liquidiser with onion, garlics by removing from foil paper adding it to the soup maker, vegetable stock, soya cream and any other seasoning you wish to add to give the taste you required. If it’s in a soup maker it’ll cook and turn off on it own when ready, if it’s in a liquidiser when finished liquidising remove to saucepan and cook for 10-15 minutes, keep back a few florets for decoration and sprinkle with pumpkin seeds. Enjoy with hot homemade seeded bread.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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