Lazy Roast Cauliflower Soup

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

I call this a lazy soup because very little chopping and stirring go into making this tasty soup. It is good on it's own but would also be lovely with some chicken or ham pieces. I served it topped with toasted almonds, which added a delicious crunch.

Serves 4

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Ingredients

  • 1 medium cauliflower
  • 2 white onions
  • 4 cloves of garlic
  • 1 tbsp dried rosemary
  • 4 tbsp olive oil
  • Salt and freshly ground pepper
  • 1 litre vegetable stock

Method

  1. Preheat the oven to 180C.
  2. Roughly chop the cauliflower into florets - don't throw away the stem as that can be chopped and used as well.
  3. Place the pieces in a large baking tray.
  4. Cut each onion into about 6 pieces and add to the tray.
  5. Peel the garlic and add whole to the tray.
  6. Sprinkle the rosemary over the vegetables.
  7. Drizzle the olive oil around the tray and mix everything so it is coated with the oil.
  8. Place in the oven for about 45 minutes, until a knife goes easily through the cauliflower.
  9. Tip the vegetables into a large saucepan and add a little of the stock.
  10. Use a hand blender to whizz to a paste.
  11. Add the rest of the stock and salt and pepper.
  12. Heat through and serve.

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