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This is a hearty Soup for those Spring Days, when the Weather turns and it’s suddenly wet and cold again. Roasting the Cauliflower before gives a robust Cauliflower Taste, the Spelt adds a Nutty and very creamy Note. The Dill and Parsley Oil, gives the Soup some Vibrancy and reminds us that it is indeed Spring even if the Weather feels otherwise.

This Soup would also work really well as Vegan / Vegetarian Alternative to a Gravy or Sauce for a Nut Roast or a Baked Stuffed Pumpkin.

The cooked Spelt was leftovers, and needed using up. If you don’t have Spelt, use leftover Rice.

Serves 4 – 5

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Ingredients

700 g Cauliflower

2 Garlic Cloves

Sunflower Oil

Pinch of Sugar

80 g Leek

200 g Cooked Spelt

100 ml White Wine

1,2 L Vegetable Stock

300 ml Oat Milk, or Cow’s Milk if you prefer

1/2 Lemon Juice

1/4 Tsp Ground Cloves

Salt to Taste

Freshly Ground Black Pepper

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Method

Preheat the Oven to 180 Degrees. Start by preparing the Cauliflower into small Florets, place on a baking Tray with the two peeled Garlic Cloves, give it all a good coating in Sunflower Oil, a good sprinkle of Salt, pinch of Sugar, and add a splash of Water to the Tray. The Water will Steam away and help prevent the Cauliflower from drying out. Mix together well, and place in the Oven. Roast for about 15 – 20 Minutes until the Florets have taken on a deep Brown colour.

Meanwhile slice the Leek lengthways but not right to the end, then open up the individual layers and wash under cold Water. Finely chop the Leek.

In a medium Saucepan, heat a little Sunflower Oil, add the Leek and over a medium heat gently sauté it until it’s translucent. Add in the Spelt, and the Cauliflower and Garlic, stir it all together, turn the heat up, and add in the White Wine, stirring occasionally. Allow the Wine to reduce down, and then add the Vegetable Stock. Bring to the Boil and Simmer for at least 30 Minutes. The Cauliflower should be very Soft. When it’s ready add the Oat Milk, remove from the heat and using a Hand Blender to puree your Soup. Alternatively use a Blender, if you have one.

Once the Soup is as fine as you can get, put a Sieve over a Saucepan, and in turns Press the Soup through the Sieve using the back of a Ladle. Repeat until all the Soup has been passed through the Sieve. This will give the Soup a very fine and creamy texture.

Next check for Seasoning, add Salt, the Lemon Juice, freshly Ground Black Pepper and the Ground Cloves.

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Dill and Parsley Oil

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It’s very difficult to measure Herbs. It could be that you have brought them from the Market, the Supermarket, picked them out the Garden or are using leftovers. A bunch is different from Market Stand to the next. So use what you have, and adjust the Oil and Salt to match. It’s important to use a good quality Oil but one that isn’t to pungent in flavour. It shouldn’t dominate over the Herbs.

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Ingredients

Dill

Parsley

Rapeseed or a mild Olive Oil, or Sunflower Oil

Salt

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Method

Take equal amounts of the Dill and Parsley and remove the Stems from both. Roughly Chop the Leaves, and then add to a small Blender, or alternatively into a measuring Jug, to blend with a Hand Blender.

Pour enough Oil in so that it’s not covered but almost, and add a good pinch of Salt. Blend quickly, try not to blend too long, as this will make the Herbs turn Brown. Check for Salt and pour into a Glass. use straight away or keep in the Fridge. It’s great for Soups, using over Roasted or Steamed Vegetables, or mix into Boiled New Potatoes.