1 cauliflower, leaves and stem removed, cut into florets
1 onion, chopped into quarters
3 garlic cloves
2tsp ground allspice
Sea salt & pepper
1 litre vegetable broth
3 beetroot, washed & sliced thinly with mandolin
Parsley to garnish
Pre heat oven to 200°
Place cauliflower, onion and garlic cloves in a large roasting dish.
Sprinkle with allspice, salt, pepper and drizzle of oil, toss to coat.
Bake for 30min or until lightly golden, turn occasionally.
Lay beetroot slices on a tray lined with baking paper in a single layer. Brush with oil and scatter a pinch of salt.
Bake in oven at 200° for 20min (this will vary on thickness), turning halfway. Chips will become lighter in colour and crisp up once removed from oven.
Pour broth into a large pot, add roasted cauliflower, onion and squeeze garlic from cloves. Bring to boil and simmer for 15min. Blend soup until smooth, add some water if consistency is too thick.
Ladle into bowls, topping with beetroot chips and pepper.
Parsley and drizzle of oil is optional.
Allspice is from the dried berry of the Myrtle plant, Pimenta Diocica.
The flavour and aroma has hints of cinnamon, clove, nutmeg and pepper.