Roasted Cauliflower Soup

Roasted Cauliflower Soup Ingredients

2 Heads Cauliflower (Cut Into Small/Medium Florets)4 Garlic Cloves (Skin On)2 Shallots (Cut In 1/2)30 ml Olive Oil3 Thyme SprigsSea Salt & Black Pepper1 litre Chicken Stock (1-1.5 Litres)1 Squeeze Lemon JuiceThe GarnishTruffle OilFresh Thyme (Stems Removed)Black Pepper

Instructions

In a large roasting pan add cauliflower, shallots, garlic and thymeSeason with salt and pepper and drizzle with olive oilRoast at 190 for 30-35 minutesRemove from the ovenSqueeze out roasted garlic into a medium pot and add remaining pan ingredients (remove thyme sprigs)Add 1-1.5ltr(depending how thick you want it) of hot chicken stock to the pot, simmer for 10-15 mins until cauliflower is very soft.Puree using a hand blender, keep blending to get a really velvety soup.Add lemon juice and mix to combineLadle into serving bowl and garnish with fresh thyme, a drizzle of truffle oil and fresh ground black pepperEnjoy!