1 large head of cauliflower, leaves removed (use the florets and stalks)
Salt and pepper
For the soup
2 Tbsp olive oil
1 onion
10 garlic cloves, finely chopped
Roasted cauliflower (from above)
5 cups vegetable stock
Salt and pepper
To serve
Olive oil
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
2
Line a baking tray with baking paper and lay the cauliflower florets and stalks onto the tray. Rub with olive oil, salt and pepper
3
Slip the tray into the preheated oven and roast the cauliflower for about 20 minutes or until soft and golden
4
Add the second measure of olive oil to a large saucepan or stock pot over a medium heat
5
Add the onion and garlic, stir as they soften
6
Add the roasted cauliflower, stock, salt and pepper
7
Leave to simmer, partially covered for about 30 minutes
8
Use an immersion blender to blend the soup until completely smooth
9
Drizzle each bowl with extra virgin olive oil before serving
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories159
% Daily Value *
Total Fat13.9g18%
Total Carbohydrate11g4%
Protein2.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
For the roasted cauliflower
3 Tbsp olive oil
1 large head of cauliflower, leaves removed (use the florets and stalks)
Salt and pepper
For the soup
2 Tbsp olive oil
1 onion
10 garlic cloves, finely chopped
Roasted cauliflower (from above)
5 cups vegetable stock
Salt and pepper
To serve
Olive oil
Directions
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
2
Line a baking tray with baking paper and lay the cauliflower florets and stalks onto the tray. Rub with olive oil, salt and pepper
3
Slip the tray into the preheated oven and roast the cauliflower for about 20 minutes or until soft and golden
4
Add the second measure of olive oil to a large saucepan or stock pot over a medium heat
5
Add the onion and garlic, stir as they soften
6
Add the roasted cauliflower, stock, salt and pepper
7
Leave to simmer, partially covered for about 30 minutes
8
Use an immersion blender to blend the soup until completely smooth
9
Drizzle each bowl with extra virgin olive oil before serving
