I absolutely love soups! And in my quest to eat more vegetables I find them an ideal way to achieve that. I used to follow soup recipes to the last dot, but soon realised that there is a basic recipe for all soups. You really can just shove stuff in a pot, season it and let it boil and then blend it and ‘voila’ yummy soup.
But one of my favourite ways to make soup is to roast the vegetables first, as it just adds such a depth of flavour to the whole thing. Especially if you roast whole garlic cloves with it as well.
1 head of cauliflower
3 large garlic cloves
1 large onion
1 cup of milk
2 cups of chicken stock
1 tbsp flour
1 tbsp butter
blue cheese or cheddar
- Cut the cauliflower into equal pieces and place with the garlic on a baking tray. Season and drizzle with olive oil and roast until soft the edges start to brown in the oven.
- In the meantime chop and fry the onion in the butter, once nice and translucent add the flour and cook for a couple of minutes.
- Add chicken stock and milk and bring to the boil and then reduce heat. Stir constantly so that it doesn’t go lumpy.
- Add the roasted cauliflower and garlic and use immersion blender to blend it until smooth.
- Let it cook for another 5 minutes before serving.
- Sprinkle with blue cheese or cheddar just before serving.