We love soups, but they usually don’t keep us full for long. This one is an incredibly delicious exception.
The secret? EVOO in every step of cooking. It brings out the best in roasted vegetables and takes this soup to the next level. And of course, silken tofu added at the end of blending makes it super creamy and adds extra protein!
Here's the method:
Serves 3-4
- Preheat the over to 200C (180C fan).
- Chop your cauliflower and courgette into large chunks. Place them on a baking tray with garlic and thyme. Coat with olive oil and sprinkle with salt.
- Roast the veggies for around 25-30mins.
- In the meantime chop your onion into small chunks and sweat it off in a pan with some salt and olive oil.
- Take out your roasted vegetables, discard the thyme and add them to the pan with the onion.
- Pour in the vegetable stock, add extra thyme, bring it to a boil and simmer for 20minutes.
- Discard the thyme and blend the rest on high speed. Add silken tofu at the end of the process. If the soup remains a little chunky, add a little more stock or water.
- Pour it into some bowls and garnish. Top it generously with EVOO and enjoy!
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