Cauliflower-Garlic-Soup

That winter, stick to your nourishing inside happy flavour… No heater bills required ? Happy Bastille Day!!!

Ingredients

  • 4 Garlic cloves
  • 1 Cauliflower, cut into heads, stalk removed
  • 1 Leek, sliced
  • 2 Tbsp Macadamia/Coconut/Olive oil
  • 500ml Vegetable/Chicken stock
  • 3 Thyme, sprigs
  • Juice of half a lemon
  • Pinch of Salt
  • Pinch of Pepper

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Wrap garlic cloves in aluminium foil and roast in the oven for 15 minutes, set aside
  3. In a frypan add oil and sweat leek until soft and translucent.
  4. Add cauliflower and cook until soft before adding in stock, thyme and salt. Cover and simmer for 15 mins on low heat.
  5. Remove the thyme from the pan, and pour the contents into a blender. Squeeze out the roasted garlic out of its shell into the blender and blitz until smooth.
  6. Finish with a seasoning of salt and lemon juice.