Roasted Cauliflower Soup

Ingredients

• 2 Heads Cauliflower (Cut Into Small/Medium Florets)
• 4 Garlic Cloves (Skin On)
• 2 Shallots (Cut In 1/2)
• 30 ml Olive Oil
• 3 Thyme Sprigs
• Sea Salt & Black Pepper
• 1 litre Chicken Stock (1-1.5 Litres)
• 1 Squeeze Lemon Juice
• The Garnish
• Truffle Oil
• Fresh Thyme (Stems Removed)
• Black Pepper

Instructions

1. 1

   --- Instructions ---

2. 2

   In a large roasting pan add cauliflower, shallots, garlic and thyme

3. 3

   Season with salt and pepper and drizzle with olive oil

4. 4

   Roast at 190 for 30-35 minutes

5. 5

   Remove from the oven

6. 6

   Squeeze out roasted garlic into a medium pot and add remaining pan ingredients (remove thyme sprigs)

7. 7

   Add 1-1.5ltr(depending how thick you want it) of hot chicken stock to the pot, simmer for 10-15 mins until cauliflower is very soft.

8. 8

   Puree using a hand blender, keep blending to get a really velvety soup.

9. 9

   Add lemon juice and mix to combine

10. 10

    Ladle into serving bowl and garnish with fresh thyme, a drizzle of truffle oil and fresh ground black pepper

11. 11

    Enjoy!