Roasted Cauliflower and Turmeric Soup

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Roasted Cauliflower and Turmeric Soup

1 cauliflower, leaves and central stalk removed
1 red onion, peeled and finely chopped
1/2 carrot, peeled and roughly chopped
1/2 stick celery, roughly chopped
1 clove of garlic, peeled and lightly smashed
8 tbs extra virgin olive oil
1 potato, peeled and cut into small chunks
2 tsp turmeric
5 cups hot vegetable stock

sea salt flakes and coarsely ground black pepper

Preheat the oven to 400°.
Take the cauliflower and break into either florets or thick slices.
Lay the cauliflower onto a baking sheet.
Sprinkle with four tbs of the olive oil and toss the cauliflower around to make sure it is covered.
Sprinkle with a good pinch of sea salt flakes.
Pop the tray into the center of the preheated oven and roast until the cauliflower edges are well browned and almost turning black, but not burnt.  This should take about 15 min.
While the cauliflower is cooking, heat the remaining oil in a large soup pan until hot but not smoking.
Add the onion, carrot, and celery.
Stir well and then cook for two min.
Add the garlic and stir again.
Cook for five min to soften the vegetables.
Add the turmeric to the hot stock and give it a good stir.
Strain before adding to the soup.
Pour the turmeric stock into the cooked vegetable and add the potato chunks.
Bring to a boil and cook for 10 min. By this time the cauliflower should be cooked.
Reserve a few roasted florets for garnish and add the remaining cauliflower to the soup.
Cook for another 10 min making sure the potato is cooked through by testing with the point of a sharp knife.
Pour the soup carefully into a food processor to create a smooth, thick soup.
Taste and adjust the seasoning.
Serve hot in warmed bowls and garnish with the roasted florets.  Serves 8 

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