Serves 4 (or 2 large serves)
This week I had a hankerin’ for cauliflower so I bought a head of it. I wasn’t sure what I wanted to do with it until I realised it was probably time to make another soup. I’ve been housesitting with access to a Blendtec and have been testing out its varied capabilities but was yet to try a smooth soup. Let me tell you, this was blended beautifully with a lovely thick and creamy texture and a deep yet tangy flavour.
- 1 head cauliflower
- 6 small cloves garlic
- Olive oil
- 2 stock cubes (I used chicken style but vegetable will suffice)
- 700mL water
- 1 brown onion, chopped
- Juice of 1/2 a lemon
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Chives to serve, finely chopped
- Preheat oven to 180°C and line a baking tray with baking paper.
- Tear the cauliflower into small florets, peel and chop the garlic into quarters.
- Spread onto the baking tray and drizzle with olive oil, bake in the oven for 20-30 minutes until soft and starting to brown.
- Bring the stock cubes, water and onion to the boil and simmer until the cauliflower is ready.
- Pop the cauliflower, garlic, stock and onion into the blender with the nutritional yeast and lemon juice. Blend until smooth and add the salt. Save some of the smaller florets for serving.
- Serve the soup into bowls, top with the small florets of cauliflower, chopped chives, salt and black pepper.