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Roasted Cauliflower Soup - Deliciously Ella

This winter warmer is the perfect comforting meal. Roasting the cauliflower to start with brings out the rich flavour and paired with garlic and miso makes this a flavour-packed dish. Soak up with some crusty bread or serve with croutons if you like.

cauliflower soup
Serves 6
Time 45 minutes

Ingredients
1 large cauliflower (550g), cut into bite-sized florets
2 tbsp olive oil + extra to serve
2 onions, roughly chopped
2 garlic cloves, roughly chopped
1 x 400g tin butterbeans, drained and rinsed
2 tbsp white miso
½ lemon, juiced
800ml vegetable stock
Dairy-free yoghurt, optional (to serve)
Handful croutons (to serve)
Handful parsley, roughly chopped (to serve)

Heat oven to 220C / 200C and lay out the cauliflower and onions, drizzle over the olive oil and season with a big pinch of flaky sea salt and pepper. Toss together so everything is coated and bake for 35 – 40 minutes until they are slightly charred and softened.

Put the roasted cauliflower and onions in a food processor with the garlic, butterbeans, miso, lemon juice and vegetable stock and blitz until smooth. Season with a crack of black pepper, sprinkling of flaky sea salt and serve with a drizzle of oil, swirl of yoghurt if you like, croutons and parsley.

Dig in.

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