Wednesday, February 18, 2009

Roasted Cauliflower Soup

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
salt, cayenne pepper
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.
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