A creamy soup with Middle Eastern seasonings from John Gregory- Smith
Ingredients
- 1 kg cauliflower florets
- 5 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tsp baharat
- 1.3 litres vegetable stock
- 200 ml double cream
- Juice of ½ lemon
- 250 g halloumi cut into ½ in pieces
Servings:
Instructions
- Preheat the oven to 220C/200C fan/gas mark 7. Put the cauliflower into a roasting tray and drizzle over two tablespoons of the olive oil. Season well and toss together. Bung into the oven and roast for 35-40 minutes, until golden and tender.
- Heat two tablespoons of the oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes, until golden. Add the garlic, baharat and a good pinch of salt and pepper. Mix well and cook, stirring occasionally, for 30 seconds, until fragrant.
- Transfer the cauliflower to the pan and add the stock. Bring to the boil and then blitz until smooth using a stick blender. Pour in the cream and mix well. Check seasoning, adding salt, pepper and lemon juice to taste. Cover and set to one side.
- Heat the remaining oil in a non-stick frying pan and add the halloumi. Cook for 3-4 minutes, tossing occasionally, until crispy and golden.
- To serve, divide the soup between bowls. Top with some of the crispy croutons and serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe