1 small cauliflower head, florets separated
1/2 teaspoon salt
Pepper, to taste
1 tablespoon extra-virgin olive oil
1 medium onion, roughly chopped
1 stalk celery, roughly chopped
4 cups vegetable stock
1/2 teaspoon fresh rosemary, finely chopped
1/2 cup water (to water it down)
1. Preheat oven to 180°C.
2. On a baking pan scatter the cauliflower. Sprinkle with salt & pepper then drizzle with extra virgin olive oil. Bake in the preheated oven for 30 minutes.
3. After 30 minutes, sautè the onions and celery in a saucepan with extra virgin olive oil. Add the roasted cauliflower then toss for about 5 minutes.
4. Add the vegetable stock and rosemary and cook for another 15 minutes.
5. Leave to cool a little and then blend the soup until smooth and creamy. Drizzle with a little olive oil before serving.