Creamy Cauliflower Soup with Roasted Garlic and Herb Bread

Ingredients

• 1 large cauliflower, cut into florets
• 4 cloves of garlic, unpeeled
• 1 large onion, chopped
• 750 ml vegetable broth
• 200 ml cream
• 1 teaspoon turmeric
•  Salt and pepper to taste
• 2 tablespoons olive oil
• 1 baguette
• 50 grams butter, softened
• 2 cloves of garlic, minced
• 1 teaspoon Italian herbs

Instructions

1. 1 Preheat the oven to 200°C.
2. 2 Place the cauliflower and unpeeled garlic cloves on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 15-20 minutes until the cauliflower is golden brown and tender.
3. 3 While the cauliflower is roasting, sauté the onion in a large pot until soft and translucent.
4. 4 Peel the roasted garlic and add it to the pot, along with the cauliflower, vegetable broth, and turmeric. Let the soup simmer for 10 minutes.
5. 5 Puree the soup with an immersion blender until smooth. Stir in the cream and season with salt and pepper.
6. 6 For the herb bread, mix the butter, minced garlic, and Italian herbs. Spread the mixture over the baguette and bake until crispy.
7. 7 Serve the soup with the herb bread. Enjoy!