Maggie's kitchen

The Maggie Beer Foundation shows what food can do for wellbeing, and this month Maggie shares two easy vegetable soups that will keep the winter chills at bay.

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Roasted cauliflower & white bean soup with cheesy parmesan toast

SERVES 4 PREP + COOK TIME / HOUR

½ large head cauliflower

4 cloves garlic, skin on, bruised

80ml extra virgin olive oil

16 sage leaves

80g good-quality bacon, diced

10g butter

1 medium brown onion, chopped finely

5 thyme sprigs

2 cups (500ml) chicken stock

400g can cannellini beans, drained and rinsed

100g fresh ricotta

4 slices sourdough

50g mozzarella, grated

80g parmesan, grated

The traditional Moroccan spice mix ras el hanout translates to “top of the shop” and represents the very best that a spice merchant has to offer. It commonly includes paprika, cumin, ginger, coriander, cassia and turmeric. It adds an earthy, floral and fragrant warmth to soups, tagines, game and lamb dishes. - Maggie

1 Preheat oven to 200°C fan-forced. Line an oven tray with baking paper.

2 Break down the cauliflower into florets and place in a bowl with garlic cloves and half the olive oil; toss, and season with salt flakes and freshly ground pepper. Transfer to prepared tray and roast for 20 minutes.