• This roasted garlic, cauliflower and Gruyère soup is the perfect creamy, comfort soup for cold winter days. Cook’s tip: it can also be made with purple cauliflower or broccoli.

    Roasted garlic, cauliflower and Gruyère soup

    Serves: 4
    Cooking Time: 1 hour 30 minutes

    Ingredients

    • 3 (150g) garlic heads, kept whole
    • olive or avocado oil
    • 15g butter
    • 1 (120g) onion, diced
    • 1 medium (500g) head of cauliflower, roughly chopped
    • 2 (400g) potatoes, peeled and diced
    • 125ml (½ cup) Chenin Blanc
    • 750ml (3 cups) vegetable stock, warm
    • 125ml (½ cup) fresh cream
    • 120g ricotta cheese
    • 90g Gruyère, grated
    • salt and freshly ground black pepper, to taste
    • microherbs or fresh chives, chopped, to garnish
    • fresh ciabatta or sourdough bread, to serve (optional)

    Instructions

    1

    Preheat the oven to 200°C. Place the garlic heads on a piece of foil, drizzle some oil on top, close the foil up and roast until soft, 30 – 40 minutes. Set aside.

    2

    Melt the butter in a large pot over low heat. Stir in the onion and gently fry until soft but not brown, 2 minutes. Stir in the cauliflower pieces and potatoes, and fry, 10 minutes. Add the wine and allow it to simmer, 2 minutes. Pour in the stock, cover with a lid and let it simmer gently until the veggies are tender, 45 – 50 minutes.

    3

    Cut the tops off the 3 garlic heads and squeeze out the soft flesh. Add this to the pot, together with the cream and ricotta, and use a hand blender to purée the soup until smooth. Stir in the Gruyère cheese and season to taste.

    4

    Ladle the soup into serving dishes, sprinkle some herbs on top and serve with fresh bread on the side.