Cauliflower & roasted garlic soup
Rich, creamy and velvety smooth, you’ll want to make this winter warmer again and again.
Servings
4
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.
Ingredients
1 head garlic
2 tsp olive oil
1 large head of cauliflower
4 cups vegetable stock
½ cup raw, unsalted cashews
Salt and pepper
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition
Cauliflower is a good source of choline, which is important for a healthy brain and nervous system.