Roasted Cauliflower Soup

Ingredients:

1 tbsp extra virgin olive oil

2 cloves garlic, crushed

1 medium head of cauliflower, broken into florets

1 brown onion, roughly diced

2 cups vegetable stock

1/4 cup thickened cream

Salt + pepper, to taste

Olive and garlic sourdough croutons:

1 loaf of olive sourdough, use desired amount

Garlic, crushed

Extra virgin olive oil

Salt

Method:

1. Preheat your oven to 180’C. Line a baking tray with baking paper.

2. Break your cauliflower down into florets, using the stems as well. Place them on a baking tray and drizzle with a generous amount of olive oil. Season with salt and pepper. Place into the oven for approx. 30-minutes or until they are lightly browned on the high points. Set aside.

3. In a medium-large soup pot, heat 1 tbsp olive oil. Add garlic and onion. Cook until transparent and season with pepper. Add your stock and cauliflower. Bring soup to the boil then reduce to low. Leave soup to simmer for 15-minutes.

4. Take soup off the heat and blend until smooth. Add back into the pot and place back on the stove over low heat. Add in cream and combine. Season to taste.

For the croutons:

1. Slice a desired amount of sourdough into 1cm cubes. Place diced sourdough into a bowl and add garlic and olive oil (measured with the heart). Roughly combine. Cook in your air fryer for 2-5 minutes or in the oven (200’C) for 10-minutes or until golden.