"Packed full of vegetables and phytonutrients, it is undeniably true that this soup is both soothing and bolstering as well as easy and gratifying to eat. Baking the garlic gives a lot of depth while taking away any potential for bitter heat; strangely, the tumeric seems to assuage, if not remove, the school corridors smell of the cooking cauliflower. And the colour, an almost acid gold, is glorious," says Nigella Lawson.
Energy 187 kcal/780 kJ
Sat. Fat 1.4g
1 head of garlic
3 tablespoons olive oil
1 medium onion, chopped
1 cauliflower, broken into florets
1 teaspoon turmeric
1 large potato, peeled and diced
1 litre hot vegetable stock (Marigold bouillon powder is fine)
Parsley or coriander, to serve
Serves 4 Preheat the oven to 200°C/gas mark 6. Cut the top off the head of the garlic so that you can just see the tops of the cloves. Sit the garlic on a generous square of tinfoil (shiny-side up) and drizzle a small amount of the olive oil over. Pull up the edges of the foil to form a tightly wrapped but baggy parcel and put in the preheated oven for 40 minutes. Remove and allow to cool a little while you get on with the soup.
Pour the rest of the oil into a wide saucepan and fry the onion gently for 10 minutes or so until softened but not browning. Add the cauliflower florets and turn in the oily onion. Add the turmeric and keep stirring, then stir in the potato. Cover and cook over a low to medium heat for about 10 minutes.
Squeeze in the pulpy, sweet, baked garlic cloves (just squish the head straight into the saucepan) and then add the stock. Bring to the boil, lower the heat to a simmer, then cover and cook for a further 15 minutes or so. Purée in a foodprocessor or blender or, if you like a soup with more texture, just stick a handheld blender in the pan or bash about with an old-fashioned potato masher. Add freshly chopped parsley or coriander to the bowls as you eat.
-Boost the protein and energy of this soup by adding a blob of crème fraiche, grated cheese or bacon pieces just as you serve.
-Alternatively, eat with a light meal of bread and a selection of cold meats or cheeses, or hummus.