Cauliflower and roasted garlic soup – Food & Home Magazine
This creamy, hearty cauliflower and roasted garlic soup is the perfect recipe on a chilly night. Served in butternut halves for extra nutritional goodness!
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Ingredients
- 2 whole butternuts, halved and seeded
- 1 tbsp olive oil
- salt
- freshly ground black pepper
- 15g butter
- 1 onion, peeled and thinly sliced
- 1 cauliflower head, cut into florets + extra, roasted, to garnish
- 300ml fresh cream
- 400ml vegetable stock
- 3 garlic cloves, roasted for 15 minutes at 180°C and peeled
- chives, chopped, to garnish
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