Ingredients
- 1 kg of cauliflower
- 1 onion
- 2 cloves garlic
- 1 teaspoon(s) ground coriander
- 1 tablespoon(s) of thyme
- 1 tablespoon(s) of oregano
- 1/2 teaspoon chili flakes
- 80 cl of vegetable broth
- 200g heavy cream
-
salt pepper
-
olive oil
-
kale pesto
- 100 g kale leaves
- 8 cl of olive oil
- 50 g of parmesan
- 50 g pine nuts
-
salt
Preparation
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Preheat the oven to 220°C. Rinse the cauliflower and cut it into florets, spread them on a baking tray then drizzle with olive oil. Bake for 25 minutes. Reserve 80 g of florets (dressing).
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Peel and slice the onion and garlic. In a saucepan, pour 2 tbsp. tablespoon of olive oil, add the onion and cook for about 5 minutes over medium heat. Add the garlic, coriander, thyme, oregano and pepper flakes, and cook for 1 minute.
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Add the broth and heavy cream. Boil the water. Add the cauliflower and simmer for 20 minutes over medium-low heat. Mix using a blender. Add salt and pepper. Keep warm.
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Prepare the kale pesto. Rinse and squeeze out the leaves, remove the stem and main veins, then roughly chop the leaves. Mix half the kale and half the oil using a blender. Add the rest of the kale and oil, mix. Add the parmesan and pine nuts. Salt and mix.
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Pour the soup into bowls, add 1 tbsp. pesto and a few florets.
