The sun might be shining but
let’s not forget it is only march and deceptively chilly in the shade… enough
so to enjoy a hearty soup of a lunchtime. Especially when its harvest season
for some of the most delicious root veg! I love cooking this recipe because not
only is it jam packed with cold fighting ingredients, but yields enough for a
dinner for the family or to fridge and last for 3 or 4 lunches. Fresh and
creamy but totally vegan and gluten free!
Roasting the vegetables traps in
their goodness and gives the most wonderful caramelised flavour. Do not be put
off the slightly porridge look of the blended soup for what it lacks in visuals
it makes up in abundant flavours!
You will need:
5/6 medium artichoke bulbs
A medium head of cauliflower (or half a giant one like the
one pictured!)
1 bulb of garlic
1 red onion
1 white onion
1 lemon
A couple of good sprigs of rosemary
100ml rapeseed oil
2 litres of wheat free vege stock such as Kallo or Marigold
S&P
A food processor or good stick blender is essential!
Pre heat your oven at 180 degrees
Chop the veg into medium sized chunks and muddle together in a large roasting tray. Break up your garlic bulb and throw it in with skins on. Fear not, roasting whole takes the edge of that zingy garlic flavour. Season with salt & pepper then drizzle all over with the rapeseed oil. The lemon really compliments caramel flavours of the roasted veg and livens up the whole recipe.
