Friday, 6 October 2017

Roast cauliflower and garlic soup



This warming soup is perfect for lunches on chilly October days. Chillies or cayenne pepper can be added to enhance the warming effect!

Ingredients:

1 medium cauliflower
1 medium carrot
1 large head of garlic
1 small onion, roughly chopped
1 vegetable stock cube
Olive oil
1 tsp fennel seeds
1 stick of cinnamon
1tsp ground coriander
Salt & pepper to taste

Method:

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.

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