As you have probably worked out, we are crazy about cauliflower and usually have a head of the stuff in the fridge.
We see it as a fast food vegetable because it can quickly be turned into a meal without needing too much on the side – it’s delicious simply roasted in the oven, blitzed to breadcrumb size in food processor to make the base of salad, or in soups such as this one.
This soup is ridiculously easy and apart from the cauliflower and lemon, it consists of a handful of staple ingredients, which are hopefully always on hand.
Serve with crusty bread and pop the leftovers in the freezer.
- Head of cauliflower broken into small florets
- 1 red onion, finely chopped
- 3 cloves garlic, finely chopped
- 4 cups vegetable stock
- 1 tbsp butter
- Extra virgin olive oil
- 1/2 lemon, juiced
- Salt and pepper to taste
Preheat the oven to 200ºC (fan-forced). Roast the cauliflower for 40 minutes or until nicely browned all over. Sauté the onion in a large soup pot in the butter until soft then add the garlic for 1 minute. Add the cooked cauliflower and the stock and simmer for 15 minutes. Add 2 tbsp olive oil and stir through then Using a stick blender, blend until smooth. stir in the lemon juice, add salt and pepper to taste then serve.