Roasted Cauliflower Soup
Comforting and creamy, this roasted cauliflower soup is the perfect winter warmer after a long country walk. Roasting cauliflower brings out the natural buttery and nutty flavours and is perfectly complimented by the addition of garlic and parmesan. This will serve 8 and can be frozen and enjoyed later.
Ingredients:
2 Heads of cauliflower chopped
1 Medium onion
1 Celery stick
3 tbsp Olive oil
2 Garlic cloves
55g Butter
250ml Double cream
1L Milk
1 tbsp Plain flour
1.5L Chicken stock
Parmesan cheese
¼ tsp Nutmeg
Seasoning
Spring onion (serving)
Preheat oven to 220C|Fan 200C |Gas 7. Chop onion, garlic & celery and slice cauliflower into pieces roughly the same size. Arrange cauliflower on a large baking tray, drizzle with oil and toss until fully coated. Season generously with salt and pepper and roast in oven for 15 mins and browned.
Melt the butter in a large pot or saucepan, add the onion and soften for 5 mins. Add celery & minced garlic and continue to cook for 5-10 mins, until vegetables are soft and fragrant.
Add flour & nutmeg and stir until vegetables are coated and gradually add stock. Add the roasted cauliflower, holding back enough pieces for serving and simmer for 10 mins.
Using a hand blender or food processor, blitz the soup until smooth. Add milk, cream & parmesan and season to taste. Ladle soup into warmed bowls and top with the reserved cauliflower, finely sliced spring onions and a drizzle of olive oil.
Don’t forget to serve with generous slices of crusty bread and real butter!