This recipe tastes indulgent but doesn’t contain any cream or cheese, and just a little butter.
1 large cauliflower cut into bite-sized pieces
1 chopped medium red onion
3tbsp extra virgin olive oil
4 cups vegetable broth
2tbsp unsalted butter
2 cloves minced garlic
1tbsp lemon juice
2tbsp finely chopped chives, fresh parsley or green onions for garnish
- Preheat oven to 220°C. Place the cauliflower on the baking tray and mix with 2 tablespoons of olive oil, arranging in a single layer and sprinkling lightly with salt.
- Bake cauliflower for 25 to 35 minutes, turning halfway, until tender and caramelised.
- When the cauliflower is nearly cooked, heat the remaining olive oil in a soup pot until simmering. Add a quarter teaspoon of salt and onion and cook for 5 to 7 minutes until onion is softened, stirring occasionally. Add the garlic and cook for 30 seconds before adding the broth.
- Reserve four of the cauliflower florets for garnish and put the rest in the soup pot. Increase heat to medium-high and simmer, occasionally stirring for 20 minutes.
- Allow soup to cool for a few minutes before transferring to a blender. Add the butter, nutmeg and lemon juice and blend. Season to taste.
- Transfer soup to bowls and top with reserved cauliflower and your choice of garnish.