Roasted Cauliflower and Garlic Soup
Servings: 4
Ingredients
- 5-6 cups cauliflower, chopped approximately 1 head
- 1 head of garlic separated and peeled
- 2 shallots peeled and cut in half
- olive oil
- salt and pepper
- 1 small potato, peeled and chopped
- 2 sprigs fresh thyme or 1 tsp dried
- 2 bay leaves
- Parmesan rind
- 5 cups stock
- 1 tbsp lemon juice
- Hot pepper flakes, chili oil or crunch, pesto, grated Parmesan
Instructions
- Preheat oven to 400F.
- Place cauliflower, garlic cloves and shallots on rimmed baking sheet. Toss with a drizzle of oil and sprinkle of salt and pepper. Roast for about 25 minutes, turning occasionally, until lightly golden on all sides.
- Remove from oven and pour into a sauce pan over medium heat. Add potato, thyme, bay leaves, Parmesan rind, and stock. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook for 15-30 minutes, until the vegetables are thoroughly cooked through.
- Remove the thyme and bay leaf. Using a hand-held blender, or food processor, blitz the soup until smooth. I run it through a sieve, return to the pan and warm. Pour in lemon juice, taste and season as needed.
- Pour into serving bowls and top with croutons and a sprinkle of hot pepper flakes.
Notes
Serves four as a main meal.