Cauliflower Soup with Roasted Garlic and Cumin seed
3 tbsp olive oil
3 cups white onion
5 cups of cauliflower
2 cups of potatoes
2 tsp cumin seed
6 cups of veggie stock
1 bulb of garlic
Salt to taste
Cut the top off a garlic bulb, drizzle with olive oil, wrap in tin foil and place on an oven ready sauté pan. Heat your oven to 350 degrees and bake for 20-25 min. Remove and allow to cool.
Peel and chop onions, sauté in olive oil until golden brown, add cumin seeds and sauté 1 min. Squeeze the garlic out of the bulb and add it to the onions and cumin. Add 6 cups of vegetable stock and bring to a gentle boil
Chop cauliflower into small pieces, peel and dice the potatoes add to the pot, simmer until cauliflower and potatoes are tender, remove from heat and puree using an immersion blender.
Serves 4-6 people
Recipe provided by Executive Chef John Robertson