Roasted Cauliflower Soup

Ingredients

• 1 cauliflower (cut into florets)
• 3 cloves of garlic (peeled and crushed)
• 1 tablespoon oil
• 1 teaspoon ground cumin
• Large pinch of salt
• 4 cups (1 litre) vegetable stock
• 1 cup (250ml) milk (or vegan milk)

Instructions

1. 1

   Preheat the oven to 400°F/200°C.

2. 2

   Spread the cauliflower florets and garlic cloves onto a baking tray, drizzle with the oil and sprinkle with the cumin and salt. Toss to coat then spread back out evenly. Roast for 25 minutes or until soft and golden.

3. 3

   Add it all to a pan (you may want to reserve a few pieces of roasted cauliflower to garnish), then add the vegetable stock and milk. Bring to the boil, then simmer for 10 minutes.

4. 4

   Puree the soup in a blender (don’t overfill, you may need to do it in batches) or with a hand held stick blender.

5. 5

   Divide into bowls and top with the reserved roasted cauliflower and a pinch of pepper.