Roasted Cauliflower & Garlic Soup with Thyme Croutons
Ingredients
1 tbsp of thyme, (for the croutons)
1 cauliflower, cut into florets
5 cloves of garlic, 4 cloves for the soup; 1 clove for the croutons
3 tbsp of extra virgin olive oil
1.5 litre of vegetable stock
4 fresh bay leaves
3 slices of gluten free bread, cut into rough cubes (for the croutons)
1 onion, chopped in half
4 servings
Calories~313 kcal
Protein~8 g
Carbs~34 g
Fat~18 g
Fiber~8 g
Sugar~8 g
Total recipe
Calories~1,250 kcal
Protein~30 g
Carbs~135 g
Fat~70 g
Fiber~30 g
Sugar~30 g
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Place the cauliflower and garlic onto a baking tray, drizzle with oil, season and mix well. Place in the oven for 20 mins.
Step 2
Meanwhile, bring the stock to the boil in a large pan. Add the onion and bay leaves, cover and turn down to a gentle simmer.
Step 3
For the croutons, use a stick blender to whizz up the thyme leaves, garlic and oil. Add this to a bowl with the bread and use your hands to coat the cubes.
Step 4
In a non-stick frying pan, fry the croutons on a high heat, tossing all the time so they don’t burn. Once golden in colour, remove and set aside.
Step 5
When the garlic and cauliflower are cooked, remove from the oven and add to the stock. Cook for 5 mins.
Step 6
Remove from the heat and take out the onion halves and bay leaves. Using a stick blender, whizz the soup to a smooth consistency, seasoning to taste. Serve with a drizzle of olive oil, the croutons and a few extra thyme leaves.
