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
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.