Warm up your evenings with this cosy and nutritious soup that brings out the best in our featured veggie of the week - the BioGro Certified Organic Cauliflower from Oamaru. Cauliflower is a nutritional powerhouse, rich in vitamins C and K, fiber, and antioxidants. It supports digestive health and boosts the immune system, making it an excellent choice for maintaining wellness during the cooler months.
But before we get to the simmering, let’s talk about keeping your cauliflower fresh. Proper storage is key to preserving its flavour and nutrients. Here are some tips to ensure your cauliflower stays crisp until you’re ready to cook:
- Keep it Cool: Store your cauliflower in the crisper drawer of your fridge. This will help maintain its freshness for up to a week.
- Don’t Wash Before Storing: Moisture can encourage mold growth, so wait to wash your cauliflower until you’re ready to use it.
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Wrap it Right: Encase the cauliflower in a paper towel and place it in a perforated plastic bag. This allows the vegetable to breathe and reduces moisture buildup.
Ingredients:
- 1 head of organic cauliflower, cut into florets
- 1 can of chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Preheat your oven to 200°C. Toss cauliflower florets and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden.
In a pot, sauté onion and garlic until translucent. Add roasted cauliflower, chickpeas, cumin, and vegetable broth.
Bring to a boil, then simmer for 15 minutes. Blend until smooth.
Serve hot, garnished with fresh parsley.
