Roasted Cauliflower And Garlic Soup With Rouille

1. 1

   Preheat the oven to 425u00b0F. Spray 2 baking pans with no stick cooking spray. Divide cauliflower, leek and garlic among pans. Spray lightly with cooking spray. Roast for 25 mins, or until vegetables are tender.

2. 2

   Meanwhile, toast cumin in large saucepan, stirring, until fragrant. Remove half from the pan and set aside.

3. 3

   When cool enough to handle, use fingers to squeeze garlic flesh into pan. Add cauliflower, leek, stock and 1 1/2 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, for 15 mins. Reserve 2 tbsp stock mixture for rouille.

4. 4

   For the rouille, preheat the broiler. Roast pepper, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins. Peel away skin, then chop coarsely pepper.

5. 5

   Blend or process pepper with paprika, garlic, breadcrumbs, lemon juice, 1 tbsp water and the reserved stock until smooth. With motor operating, gradually add oil in thin, steady stream; process until combined.

6. 6

   Blend or process soup with milk, in batches, until smooth. Reheat soup in same pan; stir in parsley.

7. 7

   Serve soup drizzled with rouille and sprinkled with reserved cumin seeds.

* Per serving · 4 servings · Values may vary.