Roast Garlic & Cauliflower Soup

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Sometimes when it’s grey and rainy and I’m not feeling my best, all I want to eat is a big bowl of soup with some fresh crusty bread I can dunk it it. Today is one of those days but unfortunately I am stuck behind my desk so I will make do with posting this picture and recipe and just dreaming of it instead. The flavour of this soup is understated; just a hint of the sweet roast garlic and the velvety combination of potato and cauliflower makes it the perfect starter before a big meal or even a great lunch when served with bread and a side salad.

• 2 heads of garlic
• Olive oil
• 1 large brown onion, diced
• 1 kg fresh or frozen cauliflower florets
• 3 large potatoes, peeled and diced
• 1 litre vegetable stock
• 1 ½ cups water
• ½ cup thickened cream
• Salt & pepper to taste
• Fresh chives to garnish

1. Preheat oven to 180 degrees Celsius.
2. Remove the papery outer skin of the garlic and slice about ½ an inch off the top of the garlic head to expose the individual garlic bulbs.
3. Drizzle the garlic with olive oil, wrap in foil and roast for 30 – 45 minutes or until the garlic is soft to the touch.
4. Squeeze the garlic cloves out of their skins and set aside until ready to use.
5. In a large pot heat a little olive oil and sauté the diced onions over medium heat until translucent.
6. Add the cauliflower, potatoes, roast garlic cloves, vegetable stock and water and bring to the boil.
7. Reduce heat and simmer for an hour or until the vegetables are falling apart.
8. Transfer the soup in batches to a blender and process until smooth.
9. Return the processed soup to a clean pot, season with salt & pepper, add the thickened cream and stir until combined.
10. Garnish with fresh chives and serve with fresh crusty bread.