Vegan: Roasted Cauliflower Soup

By JoFClark

Ingredients

• 1 medium cauliflower
• olive oil
• 1 yellow onion
• 2 cloves of garlic
• 2 medium potatoes
• 500 ml stock (vegetable or chicken)
• 500 ml water
• 3/4 tbsp cream (optional)
• salt, cayenne pepper

Preparation

Step 1

Heat the oven to 175°C. Divide the cauliflower into florets, and put in an oven proof pan. Drizzle with some olive oil and toss to coat. Cut the onion into wedges, and wrap in a bit of foil with the cloves of garlic. Put the foil packet in the same pan as the cauliflower, and bake for about 30-45 minutes or until the cauliflower is soft.

Move the cauliflower, onion and garlic to a large pot. Dice the potatoes and add them. Cover with stock and water, and let simmer on medium heat until the potatoes are completely soft. It will take 20-30 minutes. Use a handheld blender to mix the soup until smooth. Add cream, and season with salt and cayenne pepper.