Roasted Cauliflower and Garlic Soup

Ingredients

• 1 large cauliflower, cut into florets
• 1 garlic bulb
• 1 onion, sliced
• 750 ml vegetable stock
• 2 tbsp olive oil
• 40 g toasted hazelnuts, chopped
• 1 tsp lemon juice
• 1/2 tsp dried thyme
• 1/2 tsp salt

Step-by-Step Instructions

1. 1

   Heat the oven to 220°C. Toss cauliflower and onion with oil, thyme, and salt on a tray. Wrap the garlic bulb in foil.

2. 2

   Roast for 25 to 30 minutes, turning the cauliflower once, until browned at the edges.

3. 3

   Squeeze the soft garlic cloves into a pot. Add roasted vegetables and stock and simmer for 8 minutes.

4. 4

   Blend until smooth, adding a little water if the soup is too thick.

5. 5

   Stir in lemon juice, taste for seasoning, and serve with chopped hazelnuts.