Soup season

Roasted cauliflower, potato & chickpea soup with whipped ricotta dukkah toast

Serves: 6–8

1 large cauliflower, roughly chopped

2 brown onions, sliced

1 can chickpeas, drained

3 garlic cloves

4 tablespoons extra virgin olive oil

9 small white potatoes (about 400g)

2L vegetable stock

8 tablespoons thickened cream

Smoked paprika, to serve

For the toast

4 Turkish rolls

500g ricotta

4 tablespoons almond and cashew dukkah

Extra virgin olive oil

Salt

1. Preheat the oven to 200°C.

2. Line a baking tray with baking paper. Add the cauliflower, onions, chickpeas and garlic. Drizzle with olive oil and roast for 25-30 minutes, until golden and tender.

3. Meanwhile, boil the potatoes in a large pot until fork-tender.

4. Once cooked, transfer the roasted vegetables and potatoes to a large soup pot. Add the vegetable stock and blend with a stick blender (or food processor) until smooth and creamy.

5. Return to the stove and simmer for an additional 5–10 minutes.

6. Slice Turkish rolls horizontally and toast until golden.

7. Add ricotta to a bowl and whisk vigorously by hand until smooth and creamy.

8. Spread whipped ricotta onto each toast, then top with dukkah, olive oil, and a pinch of salt.

9. Serve the soup hot with a swirl of thickened cream, smoked paprika, and extra chickpeas if desired. Serve with the whipped ricotta dukkah toast.

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