Cauliflower soup

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Course Dinner, Lunch, Soup

Ingredients
  

  • 1 large head cauliflower chopped
  • 3 tbsp olive oil
  • salt
  • 1 onion chopped
  • 2 cloves garlic finely chopped or minced
  • 4 cups vegetable stock
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice or more if needed
  • ¼ tsp ground nutmeg
  • 1 tbsp cheddar cheese
  • ¼ tsp cream
  • fried bacon for garnish
  • finely chopped chives for garnish

Instructions
 

  • Preheat oven to 200 ˚C. Prepare a baking dish.
  • Drizzle two tablespoons of olive oil over the cauliflower until lightly and evenly coated in oil in the baking dish. Arrange the cauliflower in a single layer and sprinkle with salt. Bake for 25-35 minutes, turning after 10-15 minutes.
  • In a pot, heat the remaining one tablespoon of olive oil over medium heat. Add the onion and a quarter teaspoon of salt. Cook, stirring occasionally, until the onion is soft and translucent.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Then add the stock.
  • Reserve four of the nicest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Bring the mixture to a simmer. Stir occasionally, for 20 minutes, to give the flavors time to blend.
  • Once the soup is cooked, remove the pot from the heat and let it cool for a few minutes. Then place the soup in a food processor with the cream and cheese. Blend well.
  • Add the butter, lemon juice and nutmeg and blend until smooth. Taste and adjust the salt and lemon juice as needed.
  • Fill bowls with the soup.
  • Top with one roasted cauliflower floret, bacon and chives for garnish.
Keyword Cauliflower soup, chicken soup