RecipesCreamy Cauliflower & Chia Soup

  • Serves 4, as a side
  • Prep time 20 min
  • Cook time 30 min
  1. Preheat oven to 180℃. Line a baking tray and arrange two handfuls of cauliflower florets. Toss in 1 tbsp olive oil and season with salt and pepper. Add to oven and roast for 25-30 minutes, or until golden and crisp. Set aside.
  2. Add walnuts to a baking tray and roast in oven for 10-15 minutes, or until toasted and crisp. Set aside
  3. Meanwhile, heat remaining olive oil in a large pot over medium heat. Add sliced leeks and crushed garlic. Sauté for 3-4 minutes, or until fragrant and translucent.
  4. Add remaining cauliflower to the pot with stock and bring to boil. Once boiling, reduce heat to simmer and cook for 15-20 minutes, or until cauliflower is tender and cooked through. Using a hand blender or food processor, blend soup until smooth and season to taste.
  5. Serve into bowls and top with roasted cauliflower florets and walnuts. Drizzle with a little Organic Mountain Chia Oil and sprinkle with Organic Mountain Chia Seeds to finish.