Hetty McKinnon's cauliflower soup with smoky baba ghanoush recipe — theguardian.com

Many years ago, I created a salad of roasted cauliflower served with smoky baba ghanoush, topped with pomegranate seeds and pomegranate molasses (the recipe is in my first book, Community). To this day, that salad remains one of my all-time favourites, an absolute triumph of texture and flavour. This is the soupy incarnation of that salad – creamy cauliflower teamed with smoky eggplant, topped with a few pomegranate seeds and walnuts for good measure. Baba ghanoush is one of my favourite food hacks, adding creaminess to just about any soup.

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