Roast Cauliflower Soup with Crispy Kale - Recipe by The Vegetable Addict.

Ingredients

1 head garlic
1 leek
1 cauliflower
Extra Virgin Olive Oil
Salt and pepper to taste
2 1/2 cups vegetable stock
1/2 cup Califia Farms Original Oat Milk
1/2 cup chopped dill, plus more to serve
1 can cannellini beans
1/2 bunch kale

Method

Preheat oven to 180 C.

Chop the top off the garlic, drizzle with olive oil and wrap in aluminium foil.

Chop the cauliflower and leek. Drizzle with olive oil, season with salt and pepper, mix to combine.

Throw it all on a baking tray and roast in the oven for about 30 minutes, turning over halfway, or until the vegetables are soft and slightly brown on the edges.

While this is cooking, prep your crispy kale by slicing the leaves off the stems and chop roughly. Mix with a little olive oil and place on a baking tray.

Once the cauliflower is cooked, place the kale in the oven for 15 minutes or until crispy.

Place cauliflower and leek into a blender, squeeze the garlic out of its skin, add oat milk, vegetable stock and dill. Blitz on a high speed until smooth.

Garnish with the crispy kale and more fresh dill. Enjoy!

Credits: The Vegetable Addict

Photo Credits: The Vegetable Addict