A creamy thick soup with a roasted flavor and a special spice mix to complete it.
Course: Appetizer, Lunch, Soup
Cuisine: Healthy, Oil free, Plant Based
Keyword: ras el hanout, roasted cauliflower
immersion blender or blender
2mediumapplesskins and seeds removed, in eight parts
1teaspoonras el hanouta spice mix found in Tunisia, Algeria and Morocco
1- 2cupsvegetable stock, less or more to achieve the desired thickness
½tspsea salt to taste
crispy apple chips as a toppingoptional
hot sauce and fresh parsley optional
Preheat your oven to 180°C/350ºF
Peel and cut the onions into 1/2 inch wedges, cut the cauliflower into even-sized not too big florets.
Place the cauliflower, apples and onion parts on a roasting tray with the unpeeled garlic cloves and sprinkle with the ras el hanout. If you use olive oil you can add some before sprinkling on the spices.
Toss it all together and roast for 25 to 30 minutes, until cooked through.
When done remove the garlic cloves and scrape all the veg into a large saucepan. Squeeze the garlic out of its skin and add it to the soup. Pour in the almond milk and stock and bring to a boil.
Reduce the heat a little and simmer for 5 minutes, then remove from the heat. Using a stick blender or regular blender pulse the soup until creamy and smooth, adding a splash more water if it is too thick.
Taste and adjust the seasoning, and serve topped with crispy apple chips, hot sauce and parsley.
The combination of sweet from the apples, the spices and the roasted, slight bitter flavor of the cauliflower works together deliciously.