Roasted Cauliflower soup


1 small cauliflower
2 or 3 tbsp olive oil
1 medium red onion – chopped
1 clove of garlic – crushed
500ml vegetable stock
a good pinch of nutmeg
juice of half a lemon
salt & black pepper to taste

Heat the oven to 220 degrees C.
Cut the cauliflower into florets (reserving the stalk and leaves for a mixed vegetable soup)
Toss the florets in olive oil on a baking sheet and lightly sprinkle with salt.
Roast for 15-20 minutes until golden brown.
Fry the onion in oil in a large pan on a low heat until soft.
Add the garlic and continue frying for another minute.
Pour in the stock, add the cauliflower to the pan and cook gently for 20 minutes.
Add the nutmeg and a little of the lemon juice and blend until very smooth.
Adjust seasoning and add more lemon juice if needed.

NB If you have lemon juice left over, pour into an ice cube tray and freeze for future use in a recipe or drink.

Recipe adapted from