Roasted Cauliflower Soup

4 standard portions

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Ingredients

• 500 g Cauliflower
• 3 Garlic cloves
• 2 tablespoons Olive oil (for the roasted cauliflower)
• 1 tablespoon Olive oil (for the shallots and celery)
• 3 Shallots (peeled and diced)
• 2 Celery ribs (chopped)
• ¼ teaspoon Fine sea salt
• ½ teaspoon Ground black pepper
• 2 tablespoons Fresh thyme (leaves only, chopped)
• 750 ml Vegetable stock (low salt)
• 375 ml Skimmed milk

Method

1. Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
2. Roast the cauliflower and garlic: Cut 500 g of Cauliflower into evenly sized florets and spread them over a large baking tray with 3 Garlic cloves still in their skins.
3. Drizzle with 2 tablespoons of Olive oil, season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper and toss everything together.
4. Roast for 30-35 minutes, until the cauliflower is tender and has golden, slightly crisp edges.
5. Soften the shallots and celery: Heat 1 tablespoon of Olive oil in a large saucepan.
6. Add 3 Shallots (diced) and 2 Celery ribs (chopped) and cook gently for around 3 minutes, until they are starting to soften
7. Add the roasted cauliflower: Add the roasted cauliflower to the saucepan.
8. Once the garlic is cool enough to handle, squeeze the soft roasted garlic from its skin and add that too.
9. Add the stock: Pour in 750 ml of Vegetable stock (low salt) and add 2 tablespoons of Fresh thyme.
10. Simmer: Stir well and simmer for 15 minutes.
11. Add the milk and blend: Stir in 375 ml of Skimmed milk, then use a stick blender to blend the soup until smooth and creamy.
12. Check the soup: Taste before serving and add extra salt and pepper if needed.Top with those reserved roasted florets.