Creamy roasted cauliflower soup
2 onions, leave the skin on, just cut in half through the root
4 large garlic cloves left in their skins
1 cauliflower cut into large florets, around 600g
1T olive oil
1.5 litre water
2t stock powder
3 bay leaves
1T cumin seeds, toasted and ground
60g cashew nuts
Heat your oven to 220c. Put the onions, garlic and cauliflower into a baking tray, add the oil and mix well. Cover tightly with foil. Bake for around 20-30 minutes until everything is nice and soft. If you are using small garlic cloves you will need to take them out sooner. You can test them by pressing on them with the back of a fork. If they are soft it’s time for them to come out.
While your veggies are baking you can cook the stock. In a large saucepan heat the water, stock, bay and cumin. Once boiling lower to a simmer.
Soak the cashews in boiling water for 10 minutes, then drain.
When the veggies are all cooked remove the skins from the onions and garlic.
Remove the bay leaves from the stock, add the cashews and veggies.
Remove from the heat, blend with a hand / immersion blender or in a jug blender that is suitable for hot liquids. Blend the soup until it is completely smooth. The smooth texture will really make quite a difference. Heat the soup gently and then serve.