Description
A comforting, creamy soup featuring roasted garlic, turmeric, and hearty cauliflower, perfect for chilly days.
Ingredients
- 1 bulb garlic
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 cauliflower, broken into florets
- 1 teaspoon turmeric
- 1 large potato, peeled and diced
- 1 liter hot vegetable stock
- Fresh parsley or coriander/cilantro, to serve
Instructions
- Preheat your oven to 200°C (400°F, gas mark 6). Slice the top off the garlic bulb, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for about 40 minutes until soft.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook gently for 10 minutes until soft.
- Add the cauliflower florets, turmeric, and diced potato. Cover and cook on low-medium heat for about 10 minutes.
- Squeeze the roasted garlic cloves into the pot, discard the skins, and pour in the hot vegetable stock. Bring to a gentle boil, then lower to a simmer and cook for about 15 minutes until vegetables are tender.
- Blend the soup until smooth, or mash for a chunkier texture.
- Serve in bowls and garnish with fresh parsley or coriander.
Notes
For a brighter flavor, consider adding a splash of lemon juice before serving. Store leftovers in an airtight container for up to three days.
