Mummy’s Fast & Easy 

Happy Meatless Monday guys!

I know, it’s actually Tuesday, but my Monday recipe is finally ready and waiting for you to try.
I’ve been craving a warm and thick veggie soup for a few days now and finally I did this – Roasted Cauliflower Soup.
I must say, I’ve made cauliflower soup before – click here to check it out, but there’s such a difference when the the veggies are roasted. It seems it brings the flavour out and you can taste the sweetness of the onions and cauliflower. I absolutely loved it that way! And it’s super easy – roast, boil and eat!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 1 cauliflower
  • 1 onion, cut in quarters
  • 3 garlic cloves
  • 1/2 a cup double cream
  • olive oil for drizzling
  • salt and pepper

Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. Arrange the cauliflower in florets on baking tray, add the onion and garlic.
  3. Drizzle generously with olive oil and season with salt.
  4. Roast the vegetables for about 30 minutes.
  5. Take them out of the oven and place in a pot, cover with water and cook for another 20 minutes. Remove from the hob, add the cream and season with pepper. Blend the mixture until smooth and creamy. 
  6. Serve with some bread sticks.
Enjoy!

Mummy’s Fast & Easy

Tip: Why not try adding some grated Parmesan on top when serving!

Mummy’s Fast & Easy