A delectable creamy roasted cauliflower soup without any cream. Roasting the cauliflower just enhances its flavour and the result is smooth, creamy and delicious.
Preheat your oven to 180°C - Grill Setting. Drizzle the cauliflower florets with 2 teaspoons of olive oil and place them on a baking tray lined with parchment paper or a silicon mat. Bake in the oven for 20 - 25 minutes while turning over once after the first 10 minutes.
When the cauliflower is ready, sauté the leeks and onions in 1/2 teaspoon of olive oil till they are soft but not brown.
Keep 2 or 3 small cauliflower florets aside for garnish. Add in the garlic and remaining roasted cauliflower and cook for another 30 seconds.
Pour in the stock and simmer for 20 minutes on a low heat. Once the vegetables are soft, remove from the heat and let it cool down slightly. Blend with an immersion blender or in a mixer till smooth. Add in the extra water, butter, lemon juice, salt & pepper. Blend one last time till well mixed.
Pour into soup bowls, garnish with the remaining roasted cauliflower and some chopped spring onion. Enjoy warm.
Serving Size 1 soup bowl
Servings 3
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.