Garlic and cauliflower soup

Name: Garlic and cauliflower soup
Yield: 2 servings
Cuisine: British
Ingredients: 3 heads garlic - so 30+ cloves - peeled or keep them unpeeled and squeeze the flesh out before blending; 1 yellow onion, cut into 8; 1 small head cauliflower, cut into chunks; 1 tbsp olive oil; 500 ml vegan stock; Juice of 1/2 lemon; Seasalt and black pepper; Cayenne pepper to garnish

Alessandra @alessa

Mostly garlic 😁
Made this to try and stop the onset of a cold.
Definitely warm the soup up if it’s cooled down a lot during blending as it’s best hot.

Alessandra @alessa

Mostly garlic 😁
Made this to try and stop the onset of a cold.
Definitely warm the soup up if it’s cooled down a lot during blending as it’s best hot.

Saved

Ingredients

2 servings

3 headsgarlic - so 30+ cloves - peeled or keep them unpeeled and squeeze the flesh out before blending
1yellow onion, cut into 8
1small head cauliflower, cut into chunks
1 tbspolive oil
500 mlvegan stock
Juice of 1/2 lemon
Seasalt and black pepper
Cayenne pepper to garnish

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Steps

1

Preheat the oven to 200C.
2

Put the garlic, onion and cauli into a bowl. Mix with the olive oil. Put on a lined baking tray and roast for about 30 mins.
3

Put the veg in a blender with the stock and lemon juice and a generous pinch of salt. Blitz until smooth. (If the soup has cooled, put into a pan and warm through.)
4

Taste and season. Sprinkle some cayenne on. I also added chives. Enjoy 😋