Easy
6
30 minutes1. Preheat the oven to 200°C. To make the soup, toss the cauliflower florets with 2 T olive oil and season with salt. Spread out on a baking tray and roast for 30–35 minutes, or until golden and tender.
2. Heat the remaining olive oil in a large saucepan and sauté the onion until soft and translucent. Add the garlic and cook for 1 minute.
3. Add the roasted cauliflower and stock. Bring to a simmer, then cook for 10 minutes.
4. Blend the soup in batches using a stick blender until smooth. Stir in the crème fraîche and biltong powder. Season to taste.
5. To make the biltong twists, roll out the puff pastry and brush with the melted butter. Sprinkle over the biltong powder and Parmesan. Fold the sheet in half and press down gently. Cut into strips, twist and place on a lined baking tray. Brush with the egg and sprinkle with the seeds.
6. Bake at 200°C for 15–20 minutes or until puffed, golden and crisp.
7. To serve, ladle the soup into bowls, top with a dollop of crème fraîche, a few slices of smoked biltong and a sprinkle of parsley. Serve the warm biltong twists on the side.
Cook’s note: You can use cream instead of crème fraîche if preferred. The soup base freezes well; add the garnish and twists just before serving.
More biltong recipes
Photography: Shavan Rahim
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
Woolworths Smoked Sliced Beef Biltong and Beef Biltong Powder deliver bold, smoky flavour made from prime cuts and a traditional curing process. The sliced biltong is perfect for snacking, while the powder adds rich, meaty depth to soups, sauces or even eggs. Find both in store or online.
