Roast cauliflower and kale soup
- 2 small cauliflower, trimmed into florets
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 1 bulb fennel, sliced
- 2tbsp olive oil
- 215g can chickpeas rinsed and well drained
- 200g bag Grower’s Selection Kale, washed
- 1L vegetable stock
- 150ml crème fraîche
- A few chives, chopped
Preheat the oven to 200C/ 180C Fan/Gas 6. Put the cauliflower on a roasting tray with the onion, garlic and fennel. Drizzle on the oil
and toss until evenly coated.
Roast for 30 mins. Scatter the chickpeas on a separate roasting tray, and add to the oven after 10 mins.
Put the roasted veg (but not the chickpeas) in a pan, add the kale and pour over the stock.
Simmer for 15 mins, take off the heat, then blitz with a handheld blender.
Stir through the crème fraîche. Serve topped with the chickpeas and
a sprinkling of the chives.