Cauliflower Soup

Cauliflower soup is a delicious and nutritious choice for lunch or dinner. Roasting the cauliflower enhances its natural flavours, and a touch of butter creates a luxuriously creamy texture.

This soup is easy to make, and it can be served with a side of fresh bread, or toasted cheesy croutons.

Ingredients:

Makes approximately 4 standard servings, or 6 cups.

• 1 large head of cauliflower, cut into florets (you can use the white stems as well)
• 3 tablespoons oil
• Salt and pepper
• 5 sprigs of fresh thyme leaves
• 1 red onion, sliced
• 2 cloves garlic, crushed
• 4 cups vegetable stock or broth
• 2 tablespoons butter
• 1 tablespoon lemon juice, to taste

Method:

• Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
• Arrange the cauliflower onto a baking tray and drizzle with oil. Season with salt and pepper. Add 4 sprigs of thyme leaves, and bake for approximately 20-25 minutes or until the cauliflower is soft and slightly caramelised on the edges.
• When the cauliflower is almost done, heat a soup pot to a medium high heat with a drizzle of oil. Add the onion, and sweat until the onion is soft and translucent.
• Add the garlic and cook until fragrant.
• Add the vegetable stock.
• Put aside 6-8 of the cauliflower florets for garnishing, and add the rest to the pot.
• Bring the soup to the boil, and then turn down to a simmer. Cook for approximately 20 minutes, stirring occasionally.
• Remove from the heat and leave for about 5 minutes to cool a little before blending to a smooth puree.
• Add the butter and lemon juice, and adjust the seasoning if necessary.

Serving suggestions:

• Add a spiral of balsamic reduction to each bowl of soup. Then carefully place a floret or two of roasted cauliflower in the centre.
• Add a sprinkle of blue cheese if you want some extra flavour.
• Scatter over a few fresh thyme leaves - or you can use chopped parsley if you don't have thyme on hand.
• You can also serve these with large grilled croutons topped with parmesan or blue cheese.