GT Cauliflower Soup with dill and roasted cauliflower

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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.