This filling soup is absolutely full of flavour – it's vegan-friendly, too.
- 1 head of garlic
- 2 shallots
- 1 large cauliflower
- 2 litres vegetable stock
- Olive oil
- Handful fresh chives
- Salt and pepper
Place the whole head of garlic into the oven at 200C and cook it for around 30 minutes to an hour. Once cooked, set the garlic to one side and let it cool.
Finely chop the shallots and roughly chop the cauliflower.
Heat the olive oil in a pan and fry the shallots for around five minutes, cooking until translucent. Add the cauliflower and fry for a few minutes, then season everything really well. Squeeze the garlicky pulp from the garlic cloves and add to the pan.
Add the vegetable stock and bring the mixture to the boil. Reduce it to a simmer and then cook it for around half an hour – mash it as it cooks so that it’s easier to blend once everything’s cooked.
Blend the soup and garnish it with the chives to serve.