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