This warming soup is perfect for lunches on chilly October days. Chillies or cayenne pepper can be added to enhance the warming effect!
1 medium cauliflower
1 medium carrot
1 large head of garlic
1 small onion, roughly chopped
1 vegetable stock cube
1 tsp fennel seeds
1 stick of cinnamon
1tsp ground coriander
Salt & pepper to taste
Divide the cauliflower into florets and slice the carrot. Place both on a roasting tray, add a glug of olive oil and mix with your hands to cover the veg.
Cut off the top of the garlic head, add a bit of olive oil and wrap the garlic head in tinfoil.
Place the cauli/carrot mix and the garlic in a 200°C oven and roast for 30 minutes.
In a soup pot, heat up a little oil and add the onion, fennel seeds, cinnamon stick and coriander. Fry on a medium heat until the onion has softened. Add the roasted cauliflower and carrot, cover with boiling water (around 5 cups), crumble in the stock cube and cook for 10-15 minutes. In the meantime, squeeze the soft garlic flesh from their skins into the soup.
Remove the cinnamon stick and blend the soup with a hand blender. Add salt and pepper to taste and serve with a tablespoon of sour cream or a swirl of double cream.