The key to making good cauliflower soup is to give the cauliflower long enough in the oven so that it can caramelise and ooze its sweetness. I find cauliflower soup to be particularly delicious, probably because its sweetness and colour makes me feel like I’m slurping on some kind of savoury dessert. It’s not hard to make and there is no awful pumpkin that requires chopping up into small pieces. It presents well and people (not just me) seem to love it.
- 1 large cauliflower, cut into bite sized florets
- 3 T olive oil
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- 4 c vegetable stock
- 2 T butter
- 1 T lemon juice
- salt and pepper, to taste
- For garnish: 2 T chives or spring onion
- Preheat the oven to 220°C. Line a baking tray with parchment paper and spread the cauliflower across the tray. Drizzle the oil evenly over the cauliflower, tossing if necessary.
- Bake the cauliflower until it is caramelising around the edges – approximately 30 minutes, and turn the cauliflower halfway.
- Once the cauliflower is nearing ready, warm a tablespoon of olive oil in a large pot. Add the onion and some salt. Cook and stir occasionally. Add the garlic, followed by the broth.
- Transfer the cauliflower to the pot. Bring to a boil, then reduce the heat to allow for a gentle simmer. Cook for about 20 minutes, so that the flavours of the soup can combine.
- Remove the soup from the heat and allow it cool. Using a whizz stick or equivalent, blend the soup until smooth. Add the butter, lemon juice and salt and pepper, to taste.
- Serve the soup. Don’t forget to garnish with the onion or chives.
- The soup freezes well, so it makes for a quick and easy lunch in the wintertime.