I’m not so much of a mobile person at the moment due to my recent kneecap-incident that I’m currrently recovering from. But you can always make soup! We had a lot of snowfall the last days and a warm and hearty soup is a winter evening’s delight: Here’s my roasted cauliflower soup:
1 large cauliflower, about 1kg, cut into florets
1 large onion, chopped
5 cloves garlic, chopped
1.2 l chicken/vegetable stock
2 tsp. parsley, chopped
Salt and pepper to taste
200 ml heavy cream
100g shredded mozzarella, or similar
1 handfull croutons
Preheat your oven to 220°C.
Put cauliflower on a paper lined baking sheet, drizzle with oil and season with a generous amount of salt and pepper. Bake for 15 minutes, turn, and bake for another 10 – 15 mins. until the cauliflower is browned on the edges and tender
Meanwhile heat oil in a large pot, add in garlic and onions and fry until fragrant and lightly golden brown. Add in the stock and bring to a boil, then add in the patrsley and cauliflower florets from the oven.
Cook covered, stirring occasionally for 10 – 15 minutes. Fish some florets from the pot and set aside for later. Blend the soup with an immersion blender until smooth, then stir in the cream and mozzarella. Let the soup heat up and the cheese melt.
Taste test and season with more salt and pepper if needed. To serve, top bowls of soup with the reserved florets and some croutons.