Roasted garlic, cauliflower and Gruyère soup – Food & Home Magazine

Ingredients

• 3 (150g) garlic heads, kept whole
• olive or avocado oil
• 15g butter
• 1 (120g) onion, diced
• 1 medium (500g) head of cauliflower, roughly chopped
• 2 (400g) potatoes, peeled and diced
• 125ml (½ cup) Chenin Blanc
• 750ml (3 cups) vegetable stock, warm
• 125ml (½ cup) fresh cream
• 120g ricotta cheese
• 90g Gruyère, grated
• salt and freshly ground black pepper, to taste
• microherbs or fresh chives, chopped, to garnish
• fresh ciabatta or sourdough bread, to serve (optional)