Roasted Cauliflower Soup

Roasted cauliflower soup, celery dippers and a good cuppa!

Yep I'm here with yet another soup, once upon a time I dreamt of running a soup kitchen, you can maybe see why. But at this time of year you can't beat a good filling soup. I like to make soups which are super free, giving your weight loss a boost. I will sometimes have some crab sticks or ham on the side my healthy extra b, I particularly like the swedish Krisprolls that you can have 3 of. If Im being really good I up the super free again and use crudities, celery, carrots, little gem lettuce leaves.

In this recipe you roast the cauliflower first and produces a really rich, deeply flavoured soup. I like to add some quark at the end too (partly because I cant get enough of  the stuff) as it makes it lovely and creamy but also adds a slightly sharp edge which I think works really well.

Ingredients

• 1 head of Cauliflower
• 1 Onion roughly chopped
• 4 cloves of Garlic, unpeeled
• Chicken Stock Pot
• Bay Leaf
• 1tsp Black Pepper Corns
• Quark/Greek Yogurt (optional)

Method

1. Pre heat the oven to Gas Mark 6. Break the cauliflower into florets place on a roasting tray with the onion and garlic, spray with fry light and roast for 20-30 mins. Until nicely roasted but not too dark.
2. Transfer the contents of the tray to a pan, squeeze the garlic out of its skin
3. Add hot water to an inch or so over the veg and add the stock pot, bay leaf and black pepper corns. Bring to the boil and then simmer gently for 10 minutes.
4. Remove the bay leaf and some of the pepper corns (or leave them all in if you like a good pepper kick like me!) and blend, adding hot water if you want, till you reach your desired consistency.
5. Dish out into bowls and dollop on a big spoonful of quark or greek yogurt on top and stir through.