Dinner ideas

Roasted cauliflower and garlic soup with rouille

French for "rust", bright-orange-coloured rouille is a thickened capsicum and chilli-flavoured mayonnaise-like sauce often used stirred into, or as a garnish for, Provençal soups and stews.
roasted cauliflower and garlic soup with rouille
1H 25M



1.Preheat oven to hot (220°C/200°C fan-forced).
2.Lightly oil two medium baking dishes; divide cauliflower, leek and garlic between dishes. Spray lightly with oil. Roast, uncovered, about 25 minutes or until vegetables are tender.
3.Meanwhile, dry-fry cumin in large saucepan, stirring, until fragrant; reserve 1 teaspoon in small bowl.
4.When cool enough to handle, use fingers to squeeze garlic flesh into pan. Add cauliflower, leek, stock and the water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Reserve 2 tablespoons of the stock mixture for rouille.
5.Meanwhile, make rouille. Quarter capsicum; discard seeds and membrane. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper 5 minutes; peel away skin, then chop capsicum coarsely. Blend or process capsicum with paprika, garlic, breadcrumbs, juice, the water and reserved stock until smooth. With motor operating, gradually add oil in thin, steady stream; process until combined.
6.Blend soup with milk, in batches, until smooth. Reheat soup in same pan; stir in parsley.
7.Serve soup drizzled with rouille and sprinkled with reserved cumin seeds.

Related stories