Ingredients

• 350 grams onions wedges
• 1 whole garlic
• 300 grams yellow pepper sliced
• 1 head cauliflower large florets
• 3 tablespoons oil plus more for roasting
• 100 grams celery
• 1 clove garlic minced
• 2 1/2 tablespoons kosher salt plus more for roasting
• 1/4 teaspoon dried thyme or 1 fresh sprig
• 1/8 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 4 liters light vegetable stock or water

Directions

1. Preheat oven to 200°C (375°F).
2. Cut cauliflower into large florets. Soak for bugs.
3. Lay out cauliflower, onions and whole garlic on a sheet pan. Drizzle with olive oil and sprinkle lightly with kosher salt.
4. Roast vegetables in oven for 45 minutes until vegetables start to brown.
5. Heat oil in soup pot with 1 clove of garlic and chopped celery.
6. Add spices. Mix to distribute.
7. Add roasted vegetables to pot. Stir.
8. Add 4 liters of stock or water to the pot. Bring to boil. Reduce heat to low.
9. Simmer one hour until vegetables are soft.
10. Blend with immersion blender to smooth consistency. For an even smoother textured soup, strain soup through a sieve, forcing the vegetables through.
11. Raise temperature and reduce to desired thickness.

Soup should be creamy and pale yellow. Garnish with Parsley and Roasted Garlic Oil

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