Ideal when cauliflower is at its most affordable, this dish is a perfect starter on spring evenings. For more recipes see www.5aday.co.nz.
1 small cauliflower, cut into florets
1 small broccoli,
cut into florets
1 cup kale, finely chopped
5 cups vegetable or chicken stock
½ white onion,
cut into cubes
3 garlic cloves, peeled
¼ tsp dried thyme
1/8 tsp cayenne pepper
4 tbsp olive oil
Salt & pepper to taste
Preheat oven to 180°C (fan bake) and line an oven tray with baking paper. In a bowl, toss the cauliflower, broccoli, onion, garlic, thyme and cayenne pepper along with three tablespoons of olive oil. Place mixture on the lined oven tray and roast for 20 minutes or until golden.
Place the kale on a separate, lined oven tray and cover with a tbsp of olive oil. Place in oven and bake for 10-15 minutes or until crispy.
In a large pot, add roasted veges and stock then bring it to the boil. Reduce heat and simmer for 15 minutes. Blend the soup (in batches) in a blender or food processor.
Once the soup is smooth and creamy, pour into bowls and sprinkle with the roasted kale, lime juice, salt, pepper and top with a drizzle of olive oil.