Roasted Cauliflower Soup

(serves 4)

This dish is probably also dedicated to my friend Elaine, who had a rather unhealthy obsession with cauliflower also, and cauliflower soup in particular. However, i would highly recommend roasting the cauliflower first, it seems like more effort but tastes infinitely better! Great on a winter day with some sourdough toast...

Prep time: 40 min
Cooking time: 20 min


Ingredients

1 large cauliflower, chopped into florets

1 leek

1 onion

1 tsp thyme

1 garlic clove, finely diced

2 C vegetable stock

2 C boiled water

100mL cream

Olive oil

Salt, pepper

Shaved parmesan/pecorino (to serve)

Method

1. Preheat oven to 180°C. Line tray with foil and spray lightly with oil.

2. Cut cauliflower into florets, toss with salt, pepper and olive oil and spread onto tray. Bake for 10-15 minutes, then toss and resume baking until looks slightly withered and crunchy on the edges.

3. Meanwhile, roughly cut leek and onion.

4. Heat pot at low heat, add some oil to coat the bottom of pan, add garlic and thyme until cooked but not burnt. Remove into a small bowl.

5. Add a bit more oil to the pot, then once oil is heated, add leek and onion at low heat to soften but not burn.

6. Add vegetable stock and water, bring to the boil.

7. Add cauliflower when ready, cover and cook for 5 minutes. Add the thyme and garlic.

8. Remove from heat, mix through with blender / stick blender.

9. Add cream, stir through on heat and serve with toasted bread and parmesan