Chitty's recent attempt at a Chicken and Vegetable soup prompted me to make one of my favourites, Roasted Cauliflower soup.
Start by getting a couple of cauliflower heads and break them into florets. Put them in a roasting tray (I line mine with tin foil first to save on the cleaning afterwards). Sprinkle some olive oil, salt and pepper across them and toss them so they're evenly coated.
Slice the top off a bulb of garlic, and again lightly sprinkle olive oil, salt and pepper on it before wrapping in a small square of tin foil, then place in the roasting tray with the cauliflower.
Cook for around 30-35 minutes until the cauliflower is lightly charred and tender.
Whilst this is happening, get a large onion, slice and dice it, and add it to a small amount of olive oil in a large pan, and fry gently for about 5 minutes.
Make up about a litre or so of vegetable stock.
Add the stock to the onions, along with a few sprigs of fresh thyme and a couple of bay leaves.
Bring to the boil then simmer for about 5 minutes.
When the cauliflower is ready, add it to the onion mix, and squeeze the garlic cloves in there as well.
Bring to the boil then simmer for about 10 minutes. Next, I use an immersion blender to puree down the soup, removing the bay leaves and thyme stalks first. Once it's smooth, I add a small carton of cream to give it that rich and creamy taste.
The end product is light and delicious, definitely one of my favourite soups. Great as a starter or for a meal with some crusty bread.