½ tsp Gewürzhaus Cumin (Ground)
½ tsp Gewürzhaus Nutmeg (Ground)
90ml olive oil
2 Gewürzhaus Bay Leaves
1 small onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 cups premium vegetable stock
2 cups water
2 tbsp thickened cream, plus extra to serve
3 tsp Gewürzhaus Chimichurri Spice
Juice of ½ a lemon
Salt and pepper, to taste
Preheat the oven to 180°C and line a large tray with baking paper.
Break the cauliflower into florets and toss with the cumin, nutmeg and 2 tablespoons of olive oil. Place the cauliflower onto the baking tray in a single layer and bake for about 15 minutes or until the cauliflower is tender.
While it is roasting, make the chimichurri sauce by combining 2 tablespoons of olive oil with the Chimichurri Spice and lemon juice.
Heat another tablespoon of olive oil in a large pan over medium heat and cook the onion, celery and garlic for about 5 minutes or until softened, but not browned. Add the roasted cauliflower, bay leaves, water and vegetable stock. Bring to a boil and simmer for 15 minutes. Once it is done, remove the bay leaves. With a blender, puree the soup in batches.
Return it to the saucepan and over LOW heat, stir in the cream.
Serve the soup with a generous swirl of chimichurri sauce and a drizzle of cream. Season to taste.
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