Roast Cauliflower Soup

1 whole garlic or minced garlic from jar
1 kg cauliflower florets
1 tablespoon olive oil
150 grams thinly sliced onion
1 litre of chicken or vegetable stock-low salt
fresh thyme sprigs
1 tablespoon sesame oil-optional but really good
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley, for garnish


Preheat oven to 210 degrees C.

Remove white papery skin from garlic head (do not peel or separate the cloves and wrap in foil.

Arrange cauliflower in a single layer on a nonstick baking sheet and drizzle with halfthe olive oil. Add garlic to pan. Bake garlic and cauliflower for 30 minutes or until golden (check and dont burn it)

Cool 10 minutes. Separate garlic cloves and squeeze toextract garlic pulp. Discard skins.

Heat the remaining olive oil in a large soup pot over medium-high heat. Add onion to pan and sauté till tender, stirring frequently. Do not burn. Add stocks and thyme sprigs then bring to a simmer.

Cook 10 minutes, stirring occasionally.

Discard thyme sprigs. Stir in reserved garlic pulp and cauliflower.

Place half of the mixture in a blender and blend until smooth. Pour into a large bowl. Repeat procedure with remaining soupmixture. Or you can use a bamix type blender straight in the pot.

Stir in sesame oil, salt, and pepper. Serve garnished with parsley.

Makes 4 serves.

This soup makes your vegetable and fat serves so make sure to serve protein with it. Chopped cooked chicken is great in this soup, or serve as an side to steamed fish.