— MAKES 1,5 LITER / SERVES 3-4
1 CAULIFLOWER HEAD (1KG)
1 GARLIC BULB
200 G LIMA BEANS, COOKED
2 TBSP EXTRA VIRGIN OLIVE OIL
1 L VEGETABLE BROTH
2 OR 3 TSP SEA SALT
2 OR 3 TBSP LEMON JUICE
EXTRA VIRGIN OLIVE OIL
1 - Preheat oven to 180 C° and line a baking tray with parchment paper.
2. Rinse cauliflower. Discard the surrounding leaves (or save to make homemade vegetable broth). Separate the cauliflower florets from
the stem and use your hands to break into smaller pieces. Chop the remaining stem into medium pieces. Cut off the head of garlic bulb
to expose cloves.
3 - Place cauliflowers pieces and garlic bulb on baking tray. Drizzle with olive oil and salt. Roast for about 40 minutes or until cauliflower florets are soft with golden edges.
4 - Place roasted cauliflower, lima beans, lemon juice, salt and vegetable broth in a blender. Peel roasted garlic and add four cloves to
the blender. Blend until completely smooth. Taste and add salt or garlic if needed. If the soup is to thick add more broth to reach desired consistency. Depending on the size of your blender/food processor, you might need to proceed in batches. If it's the case, start by blending half of the ingredients, add to a small pot and blend the rest.
5 - Pour the soup in a pot and warm up on medium heat.
I served the soup with lemon zest, crushed pink peppercorns, alfalfa sprouts, a drizzle of olive oil and roasted sourdough bread.