Roasted cauliflower soup with halloumi croutons recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220C/200C fan/gas mark 7. Put the cauliflower into a roasting tray and drizzle over two tablespoons of the olive oil. Season well and toss together. Bung into the oven and roast for 35-40 minutes, until golden and tender.

Step 2

Heat two tablespoons of the oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes, until golden. Add the garlic, baharat and a good pinch of salt and pepper. Mix well and cook, stirring occasionally, for 30 seconds, until fragrant.

Step 3

Transfer the cauliflower to the pan and add the stock. Bring to the boil and then blitz until smooth using a stick blender. Pour in the cream and mix well. Check seasoning, adding salt, pepper and lemon juice to taste. Cover and set to one side.

Step 4

Heat the remaining oil in a non-stick frying pan and add the halloumi. Cook for 3-4 minutes, tossing occasionally, until crispy and golden.

Step 5

To serve, divide the soup between four bowls. Top with some of the crispy croutons and serve immediately.