Spinach, Basil and Cashew Dip
Add a stronger Parmesan if you prefer more flavour.
5 cups cauliflower florets (about 1kg head of cauliflower)
2 cups chopped leeks (about 3 medium-size leeks)
4 cups peeled and cubed potatoes (about 2 large potatoes)
3 cloves garlic, roughly chopped
2 Tbs olive oil
4 cups vegetable stock
1 cup full cream
1/4 tsp salt
1/4 tsp pepper
4 deep fried leaves of Tuscan kale
Extra virgin olive oil
In a roasting pan, drizzle the cauliflower and garlic with 1 tablespoon of olive oil. Roast on a medium to high heat until lightly charred, giving it a smoky flavour.
In a large pot over a medium heat, warm 1 tablespoon olive oil, add leeks and cook for 2-3 minutes.
Add the potatoes, sprinkle with salt and pepper and cook for another 5 minutes. Add cauliflower and vegetable stock and bring the boil. Reduce to a simmer and cook for about 20 minutes, until all the vegetables are soft and tender.
Using a blender (or stick blender), puree the vegetables until smooth. Pour in the cream and stir together until thoroughly heated. If you prefer a thinner texture, simply add more cream and puree until desired consistency is reached.
Distribute the soup into four bowls, top with deep fried kale, freshly cracked pepper and a drizzle of extra virgin olive oil.
Serve warm with toasted bread.
Recipe provided by The Winery Kitchen