If you’re looking for a warming soup for dinner tonight I can highly recommend this Roasted Cauliflower soup. Just delicious!!!
First step is to roast a medium sized head of cauliflower broken into pieces with 200g of potato, one whole onion sliced, and 5 cloves of garlic, unpeeled. Drizzle the vegetables with olive oil and sprinkle with 1 tablespoon of cumin seeds then pop in a 200 degree Celsius preheated oven for 25 minutes or until cooked tender.
At the same time add six middle bacon rashes to the oven and cook until crisp.
Place bacon aside for garnishing.
Reserve one cup of roasted cauliflower and then blitz the rest of the roasted vegetables in a food processor or blender, removing the skin from the garlic first.
Add the purée to a saucepan with half a cup of milk and two cups of low salt chicken stock. Bring to the boil. Turn off the heat and stir through a cup of grated parmesan.
Serve soup divided between four bowls topped with reserved roasted cauliflower and crumbled bacon.