Cauliflower Courgette Soup with Sage and Hazelnut Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss cauliflower with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 15 minutes until cauliflower is tender. Reserve 1 ½ cups of roasted cauliflower for the salad.
3. While cauliflower cooks, prepare the base for the soup. Finely dice leek; mince garlic; grate courgettes. Heat a drizzle of oil in a large pot on high heat and cook leek, garlic and first measure of sage with salt for 4–5 minutes or until soft. Add courgette for a further 2 minutes.
4. Add cauliflower and cook for 2–3 minutes or until all vegetables are soft. Add stock and milk and bring to a simmer for 5–7 minutes or until soup thickens slightly. Mash/blend until smooth and stir through first measure of parmesan cheese and butter. Season to taste with salt and pepper.
5. While soup cooks, heat second measure of butter and a drizzle of oil in a fry-pan on medium heat. Add all sage and hazelnut salad ingredients and cook for 4–5 minutes or until butter starts to brown and hazelnuts and sage are toasted.
6. Using the same tray you roasted the cauliflower on, bake baps for 3–4 minutes or until golden and crispy.
7. Ladle cauliflower courgette soup into bowls, top with a spoonful of sage and hazelnut salad and a drizzle of rocket and walnut pesto. Sprinkle over parmesan cheese and serve bread on the side.