Warming soup does wonders for beating the winter blues. This cauliflower soup is so comforting, and by roasting both the garlic and the cauliflower it softens the flavours, making a delectable seasonal treat. What I most enjoy about making a huge batch of soup is that with a little advance planning I can get after school meals and weekday lunches in one go. Very satisfying!
- 1 x medium cauliflower, broken into florets
- 1 x onion, finely chopped
- 1 x whole garlic bulb
- 100g red lentils, rinsed
- 1 x litre veg stock
- 1 x tsp paprika
- Pinch of chilli flakes (optional)
Slice the end off the head of garlic, drizzle with olive oil and wrap in foil. Roast the cauliflower in olive oil at 200C, along with the wrapped garlic for 25-30 minutes.
Combine the rest of the ingredients together in a large pan, bring to the boil and simmer for 20 minutes.
When roasted, squeeze the cloves of garlic out of their skins and add to the soup, along with the cauliflower. Cover and simmer for a further 10 minutes.
Serve with a pinch of chilli flakes (I added them to mine but not the kids’) and warm crusty bread.
I deliberately didn’t add any cream to this recipe as the roasted garlic and the cooked lentils replicate a creamy texture and taste. I found it delicious, but despite giving it a good go, Mathilde only managed half of her portion. Full marks for attitude and attempting it though.