ROASTED CAULIFLOWER SOUP WITH HAZELNUTS

The traditional way to make vegetable soups is to boil the vegetables in water or stock and purée. I have found that roasting adds an extra dimension to the flavour and two vegetables that really benefit from roasting are pumpkins and cauliflower. After slow roasting, I then combined the cauliflower with a rich home-made chicken stock, seasoned it and puréed this. There's a synergy between the cauliflower/Brussels sprout/cabbage family and hazelnuts, so I added broken roasted nuts and a little hazelnut oil to the finished dish.

ROASTED CAULIFLOWER SOUP WITH HAZELNUTS