hot vegetable stock - 1.8 pints (Marigold bouillon powder is fine)
Parsley or coriander, to serve
Instructions
Preheat the oven to 200C/400F/Gas 6. Cut the top
off the head of the garlic so that you can just
see the tops of the cloves.
Sit the garlic on a square of foil (shiny side up)
and drizzle a small amount of the olive oil over.
Pull up the edges of the foil to form a tightly
wrapped but baggy parcel and put in the oven for
40 minutes. Remove and allow to cool a little.
Pour the rest of the oil into a wide saucepan and
fry the onion gently for about 10 minutes until
softened but not browning. Add the cauliflower and
turn in the oily onion. Add the turmeric and keep
stirring, then stir in the potato. Cover and cook
over a low to medium heat for 10 minutes or so.
Squeeze in the pulpy, sweet, baked garlic cloves
(just squish the head straight into the saucepan),
then add the stock. Bring to the boil, lower the
heat to a simmer, cover and cook for a further 15
minutes or so.
Purée in a food processor or blender or, if you
like a soup with more texture, just stick a hand-
held blender in the pan or bash about with an old-
fashioned potato masher. Add freshly chopped
parsley or coriander to the bowls as you eat. For
extra protein add a blob of crème fraîche or some
grated cheese, or serve with cold meats on the
side.
Originally Submitted
5/18/2016
0 Out of 5 from
0 reviews
You can add this Cauliflower, garlic & turmeric Soup recipe to your own private DesktopCookbook.