Roast Cauliflower soup

Recipe (from Cookie’s Kitchen)

Serves 2-3

Ingredients

1 small Cauliflower (approx 400 grams) cut into florets

1 Carrot- cut into 3 cm pieces

1 medium sized Onion - roughly chopped

5 Garlic cloves - crushed

3 tsp ground Nutmeg

2 Bay leaf

a few sprigs of thyme

3 cups Milk

1-2 cups Water

3 tbsp Olive oil

ground Black pepper (to taste)

Salt to taste

Method

Preheat the oven to 180 degree Celsius (160 C if fan forced). Take the cauliflower florets and the carrot chunks and put them n a roasting tray. Add 2 tbsp of olive oil, a generous sprinkle of salt, pepper and nutmeg to it. Give it a good rub and put the bayleaf and thyme sprigs in it too. Roast the vegetables for 20-25 minutes till tender and cauliflower turns golden.

Once the cauliflower and carrot is roasted, take it out of the oven and keep it aside. remove the bayleaf and thyme sprigs from it.

Heat a tbsp of olive oil in a pan and add the onion and garlic to it. Saute till onion is translucent and garlic is cooked off. Don't let it brown. Add the cauliflower and carrot to it and mix well. Check the seasoning and add salt, pepper or nutmeg according to taste.Add the milk to the pan and let it start simmering. Remove from heat and let it cool for 10-15 minutes.

Use a liquidiser or a stick blender to puree to get a nice thick and smooth soup. Add water if the soup is too thick to get the desired consistency. Heat the soup before serving and garnish with a drizzle of cream and a sprinkling of nutmeg and thyme leaves.

Enjoy!