roasted garlic soup
Rich, creamy and velvety smooth, you’ll want to make this winter warmer again and again.
About this Recipe
Roasting garlic tends to make it sweeter and milder in flavour, so don’t be put off by using a whole head of it in this recipe.
Step by Step Instructions
- 1 head garlic
- 2 tsp olive oil
- 1 large head of cauliflower
- 4 cups vegetable stock
- ½ cup raw, unsalted cashews
- Salt and pepper
To prepare the garlic: preheat the oven to 180C. Remove the outer layers of skin from the garlic head. Cut the head in half horizontally (so you end up with a disc, with all cloves still joined together, but cut in half across the middle). Place each half on a small piece of foil, drizzle with olive oil and wrap it the foil. Place on a baking tray and roast for 40 minutes.
Once cooked, remove from the oven allow to cool and then pick out each roasted clove with the help of a knife, discarding the skins.
Wash the cauliflower thoroughly and cut into florets. Heat the vegetable stock in a large saucepan, over a medium heat and bring it to a simmer. Add the cauliflower and cook for 10 minutes. Remove from the heat and allow to cool a little.
Add the roasted garlic and cashews to the cooked soup. In batches, transfer to a high-speed blender and process until very smooth, pouring the blended soup into another large saucepan as you go. Place the soup over a medium to low heat and simmer to reduce for 15 minutes, stirring occasionally. Season with salt and pepper to taste.
Cauliflower is a good source of choline, which is important for a healthy brain and nervous system.
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