ROAST CAULIFLOWER SOUP WITH CRISPY KALE

A recipe from The Vegetable Addict and Califia Farms

"This high protein plant-based roast cauliflower soup with crispy kale is made extra creamy using Califia's new original oat milk. Unlike most vegetable soups, it's high in plant protein keeping you full for longer and your energy levels up throughout the day. It's going to be your new favourite lunch, trust me!" says Marika Ward.

Ingredients 

1 head of garlic
1 leek
1 cauliflower
Extra Virgin Olive Oil
Salt & pepper
2 & 1/2 cups of vegetable stock
1/2 cup of Califia Farms Original Oat Milk
1/2 cup chopped dill + more to serve
1 can cannellini beans
1/2 bunch of kale

Method:

1. Start by pre-heating your oven to 180c.
2. Chop the top off the garlic clove, drizzle with olive oil and wrap in aluminium foil.

3. Chop the cauliflower & leek. Drizzle with olive oil & season with S+P and mix to combine.
4. Throw it all on a baking tray and roast in the oven for around 30mins, (turning halfway) or until veg are soft & slightly brown on the edges.
5. While this is cooking, prep your crispy kale by slicing the leaves off the stems and chop roughly. Mix with a little olive oil and place on a baking tray. Once the cauliflower is cooked, place to kale in the oven for 15mins or until crispy.
6. Place the cauliflower, leek, squeeze the garlic out of its skin, add Califia's oat milk, vegetable stock and dill. Blitz in a high-speed blender until smooth.
7. Garnish with the crispy kale & more fresh dill! Enjoy!

More info: Marika Ward is a nutritionist and mum from Melbourne, Australia. Follow her Instagram here: @thevegetableaddict

For more details on Califia Farms visit: califiafarms.com.au available at Woolworths