This roasted cauliflower soup is quick and tasty, just roast the cauliflower, blitz with stock and then add cream. It’s so easy and there’s nothing I love more than a quick and easy but cheap soup. They are great for lunch or dinner, the leftovers freeze well and I love being able to have a selection of soups in the freezer so everyone in the family can take their pick.

Prep: 10 minutes

Cook: 30 minutes

Serves: 6

Ingredients

• 1 large head of cauliflower
• 4 cups vegetable or chicken stock
• 1/3 cup cream
• salt and pepper

Method

1. Preheat the oven to 200C
2. Cut the cauliflower into florets and wash well. Place the florets onto a baking tray lined with paper and drizzle a small amount of oil over them. Toss to coat the cauliflower (very very light coating).
3. Roast the cauliflower for 30 minutes.
4. Place the cauliflower, stock and cream into a blender and blend the mixture until it is smooth.
5. Season with salt and pepper then serve hot with toast or fresh bread.