Roasted cauliflower makes this soup taste amazing, roasting this vegetable produces a lovely smokey flavor. I prefer to leave chunks of cauliflower. It was delicious. I will be making this soup again.
Ingredients
1 large or 650g Cauliflower – Chopped into bite size pieces
1 large or 300g Leek – chopped
1 kg Ripe Tomatoes on the vine – quartered
6 Garlic cloves – skins still on
2 small Hot Green Chili Peppers
130g Carrots – chopped
Juice of 1 Lemon
2 Tbs Nutritional Yeast
1 Tbs White Miso Paste
2 cups Vegetable Stock
MARINADE FOR CAULIFLOWER BAKING DISH
Dried Thyme
Rock Salt
Cracked Pepper
Pinch of Chili Flakes
MARINADE FOR TOMATO BAKING DISH
Dried Basil
Rock Salt
Cracked Pepper
Pinch of Chili Flakes
Instructions.
Pre-heat the oven to 160 degrees Celsius.
Have on hand 2 large baking dishes. In one, add the Cauliflower, half the leek, carrots and any remaining tomatoes that don’t fit in the other baking dish.
Sprinkle with Thyme, Chili, Salt & Pepper. Toss and combine well.
In the other baking dish, place all the tomatoes, the remaining leek and garlic. Sprinkle with Basil, Chili, Salt & Pepper and combine well.
Cover both baking trays with foil. Bake for 1 hour.
Uncover the Cauliflower dish only.
Continue to bake both dishes for an additional ½ hour (tomatoes still covered).
Remove and allow to cool. Combine both into one baking dish.
At this point you can serve as is, as it’s deliciously smokey and succulent OR you can blend half with 1 cup of Vegetable stock then add this pureed portion and the chunky portion to a large saucepan.
Add the remaining stock, Nutritional yeast & lemon. Bring to boil. Turn off heat. Add the White Miso Paste.
Serve as is or with a dollop of unsweetened non-dairy homemade yoghurt.
This soup just bursts with flavor! The chunks of smokey cauliflower and juicy bursts of soft & succulent tomatoes are maddening.
Enjoy! Cause I certainly am!