Cauliflower Soup

Ingredients

• 1kg cauliflower

• 2 large onions

• 1 leek

• 4 garlic cloves

• 1 tsp nutmeg

• 1.2 litre of veg stock

• Salt & pepper

• Thyme

• Olive oil & butter for frying

Instructions

1. Rinse and dry the cauliflower and then roughly chop into smaller bites.

2. Coat in olive oil, salt & thyme and spread on a large baking tray.

3. Bake at 170C for about 30 mins or until nicely roasted.

4. Meanwhile, rinse and dry the leek, then dice.

5. Dice the onion and garlic too.

6. Add the leek & onion to a large pot over melted butter & olive oil. Leave them to soften for about 5-10 minutes.

7. Next add the garlic, salt, pepper & nutmeg and leave to soften for a further 10 mins on a low heat.

8. Once the cauliflower is done, add to the large pot and mix everything well together.

9. Add in the veggie stock and bring to a low simmer.

10. Using a hand blender, mix until smooth. Add in more boiling water as necessary until you reach your desired consistency.

11. Serve with a little thyme on top for decoration and enjoy!