A few weeks ago, I put a few soups to the vote in my Facebook Group, I LOVE SW Soup to see which one you’d like me to create next and this one trumped the rest.
But I’ll let you in to a little secret. This isn’t my recipe, it’s one of the many Baxters Soup creations that their in-house masterchef semi-finalist, Darren Sivewright, has been working on.
And you know I can’t resist a bowl full of goodness in my life. They’re so soothing, warming, and affordable for every day health eating.In fact, it was only last month when we stocked up with a few tinned soups at their factory shop and museum while we went away in our camper van after Christmas.
It’s definitely worth a visit if you’re passing by and the views in Scotland are absolutely breathtaking. It’s one of our favourite places to visit.So the recipe starts off with a whole cauliflower to roast in the oven until it’s golden brown.
I left the leaves on for this but to get a completely all round crispness, I’ll definitely remove them first next time when I try it again but it’s totally up to you.
And when it was ready, it was so beautiful and thought this alone would make a great tear and share centre piece with a cheesy fondue type dip. Just a naughty thought…Quite a few of you will probably notice too that I never used my soup maker for this one and followed Baxter’s recipe to the letter with a good ol’ pan.
That’s not to say it won’t work, so if you do try it, then please be a darling and let future readers know how you got on in the comments below.
- Cooking oil spray or a splash of oil
- 1 large cauliflower (note: the bigger, the thicker)
- 150g onions, peeled and chopped
- 1 garlic clove, minced
- 1 tsp cumin seeds
- 500ml vegetable stock
- 400g tin of chickpeas, drained & rinsed
- 200g spinach leaves
- Juice of 1 lemon
- 100ml fat free greek yogurt
- Preheat the oven at 170 degrees.
- Place the whole cauliflower on a baking tray and drizzle over a splash of oil (or spray with cooking oil spray as I did), then season well and roast for around 1 hour, 30 minutes or until golden.
- While you wait, in a large deep based pan, spray with oil spray and gently saute the onions and garlic until softened.
- Add the cumin seeds and continue to gently fry for 2 minutes to release the flavours.
- Once the cauli is golden, reserve 1/4 for a garnish and cut the rest in to florets and add to the onions, along with the stock and simmer for around 20 minutes with a lid on and blend.
- Now break up the remaining cauliflower in to bit size pieces and add to the soup and the chickpeas, spinach and lemon juice then stir and bring to a simmer.
- Finally, stir in the greek yogurt and I served with some fresh parsley.
- Did you love it? Then why not tag me on Instagram (@Tastefully Vikkie) to let me you made it!
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Disclosure: This post was sponsored by Baxters and as always, all opinions are truthful.