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Roasted Cauliflower and Garlic Soup
A creamy and satisfying soup featuring roasted cauliflower and garlic for a deep, caramelised flavour that enriches its nutritional profile and adds a sophisticated touch to a simple dish.
- Serves:
- 4
- Prep time:
- 10 minutes
- Category:
- Dinner
Ingredients
- 1 whole cauliflower
- 6 whole garlic
- 750 ml vegetable stock
- 1 whole onion
- 1 tbsp olive oil
- 1 to taste salt and pepper
- 1 to taste fresh thyme
Instructions
1. Preheat the oven to 200C. Cut the cauliflower into florets and peel the garlic cloves. Place the cauliflower florets and garlic cloves on a baking tray, drizzle with half the olive oil, and roast for 25-30 minutes until golden and tender.
2. Heat the remaining olive oil in a saucepan over medium heat. Add the chopped onion and saute until soft.
3. Add the roasted cauliflower and garlic to the saucepan along with the vegetable stock. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Blend the soup until smooth using a hand blender. Season with salt and pepper.
5. Serve hot, garnished with fresh thyme.
Cook time: 40 minutes.
Nutrition (per serving)
- Calories 150
- Protein 5
- Fat 7
- Carbs 17
- Fibre 6
- Sugar 6
- Sodium 300