GT Cauliflower Soup with dill and roasted cauliflower

Name: GT Cauliflower Soup with dill and roasted cauliflower
Cuisine: European, British
Ingredients: 1 cauliflower; 2 onions; 2 cloves garlic; 3 sprigs thyme; ½ bunch dill; 3 tabsp olive oil; ¼ tsp salt; 1 star anise; 750 ml milk; 750 ml chicken stock; freshly ground black pepper; juice and zest of 2 limes; 200ml cold pressed olive oil; Sourdough bread.

1 step

Updated at: Wed, 16 Aug 2023 19:03:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories510.5 kcal (26%)

Total Fat44.7 g (64%)

Carbs20.8 g (8%)

Sugars10.9 g (12%)

Protein9.4 g (19%)

Sodium369.5 mg (18%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Ingredients

1cauliflower

2onions

2cloves garlic

3 sprigsthyme

0.5 bunchdill

3 tabspolive oil

¼ tspsalt

1star anise

750mlmilk

750 mLchicken stock

freshly ground black pepper

200mlolive oil

Instructions

Step 1

Separate cauli into florets. Reserve a third of the smallest ones for pan roasting as topping. Coarsely chop the rest. Cut onions and garlic into thick slices. Pluck dill sprigs. Heat 3 tbsp of olive oil in a thick bottomed pan and saute onion, garlic, and cauli under tender. Season with salt, star anise and thyme. Add milk and stock, bring soup to boil and reduce heat to allow soup to simmer for 15-20mins until everything is tender. Remove thyme stalks and star anise and blend to a thin puree. Season with salt, pepper, lime juice and zest. Add half the dill, then blend again until soup a beautiful green colour. Can strain if wanted. Carefully heat through. Meanwhile, over a medium heat pan-roast the remaining small florets in olive oil and salt until tender and caramelised. Serve soup with cauli scattered over the top, along with the dill and a good olive oil. Eat with fresh bread.