Roasted cauliflower soup with lemon pepper
Total Time
Prep: 10 min. Cook: 15 min.
Makes
4 servings
Ingredients
2 cloves of garlic (crushed)
5 tablespoons of Rapeseed oil
Salt and lemon pepper (available in all good stores)
1 large onion (diced)
6 cups of chicken /vegetable stock
1 teaspoon of dried tarragon
1 cup of double cream
2 large heads of Cauliflower (cut into florets. Keep a few back for garnish)
Directions
First off preheat the oven to 180 degrees. Place the Cauliflower in a large bowl and drizzle in a little of the rapeseed oil and season with salt and lemon pepper and cook in the oven for 35 minutes. Meanwhile heat the remaining rapeseed oil in a large pot add the onion and garlic and dried tarragon stirring occasionally until soft add stock and bring to the boil and simmer for 5 minutes. Stir in the Cauliflower (keep a few back for garnish) and Simmer for 10 minutes. Blend with a hand blender until smooth. Stir in the double cream and season with salt and pepper if the soup is to thick add a little water to it. Transfer to bowls and serve with a few florets and sprinkle a little lemon pepper on top and garnish with a herb of choice.
