Roasting cauliflower elevates ordinary cauliflower soup to sensational. You only need a few ingredients to whip up a batch of this delicious, comforting soup – serve with toasted bread for a perfect midweek meal.
2 heads cauliflower
3 garlic cloves
2 tablespoons olive oil
3 cups chicken stock
1 cup water
1 teaspoon finely chopped thyme leaves
1 bay leaf
2 cups cream
1. Preheat oven to 215C. Cut cauliflower into small florets. In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
2. In a large pot bring stock and water to a simmer, then add roasted cauliflower mixture and herbs and cook for 30 minutes, or until cauliflower is very tender.
3. Discard the bay leaf and blend the soup in batches using a hand blender or food processor. Stir in cream, season to taste and serve hot with crusty, toasted bread.
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