CAULIFLOWER SOUP WITH ROASTED TWEED VALLEY PECANS

I don't know about you, but I sometimes just crave a soup. Even in summer, when gazpacho is a favourite. So here's a cauliflower soup that I do now and then. The recipe varies according to my mood - which varies according to my emotional recipe.

This one is based on home made chicken stock. The cauliflower is slowly roasted to deepen the flavour. Then the two are introduced and blended with a little salt, pepper and nutmeg. I sometimes roast hazelnuts and drizzle hazelnut oil on top. This time I stirred in a little roast garlic infused olive oil and sprinkled some roasted local pecans.

CAULIFLOWER SOUP WITH ROASTED TWEED VALLEY PECANS