Ingredients

The following ingredients have 4 Servings
  • 1 cauliflower (500g / 1.1 lb of florets)
  • 4 tbsp butter (melted or olive oil for DF (55g))
  • 4 garlic cloves
  • 1 small yellow onion (wedges (70g))
  • 2 celery sticks (cut into 1 inch chunks (80g))
  • 5 cup chicken or vegetable stock (1.2 litres)
  • 1 tsp salt (or to taste)
  • 1/3 tsp black pepper (or to taste)
  • 1/4 cup grated parmesan (15g)
  • 1 tbsp olive oil

Instruction

  • Preheat the oven to 400F / 200C / 180C fan.
  • Place the cauliflower florets on a baking tray with the onion wedges, celery and garlic. Toss in 4 tbsp butter and season.
  • Roast for 30 minutes until soft, turning once during cooking.
  • Discard the garlic skins and add everything in the tray to a soup pan, along with the stock. Bring to the boil then reduce to a medium / low simmer and cook for 15 - 20 minutes.
  • Transfer the soup to a blender and blitz until smooth. You may need to do this in two parts! Option to use a stick blender if you prefer. Using a blender makes it much creamier though without needing to add cream. Adjust the seasoning to taste.
  • Ladle into bowls and serve with sprinkling of parmesan, a drizzle of olive oil and optional chopped chives.