Roasted Cauliflower soup

This soup is a winner - Click Here for the original recipe

2 cauliflower heads

2 medium red onions, chopped

6-7 cloves of garlic, minced

1.9 litres veg stock

4 tbsp butter

1/2 tsp nutmeg

Splash of lemon juice

Olive Oil

Salt & Pepper

Croutons (optional)

1. Pre-heat fan oven to 210 degrees C

2. Chop cauliflower, scatter on baking tray, toss with a good dose of olive oil and sprinkle with sea salt. Roast for 25-30mins or until soft and ends are nicely browned. Toss halfway through.

3. When cauliflower is nearly cooked, heat a couple tbsps olive oil in soup pot and add onion & 1/4tsp salt. Cook for about 7 mins or until soft then add minced garlic and cook for a further minute.

4. Add stock

5. Transfer cauliflower pieces into pot. Add plenty salt & pepper and simmer gently for a further 20 mins.

6. Add butter and stir around while melting. Add nutmeg and lemon juice. Blend until smooth and check seasoning. (I used to rarely add salt but I have since learned it brings out the flavours of a dish. This is so true especially with this soup!) Great with croutons and fresh crusty bread.

   (6 servings)

   Adapted from Cookie and Kate website - Creamy Cauliflower Roasted Soup