CAULIFLOWER AND ROASTED GARLIC SOUP

Serves: 4

1 head garlic

2 tsp (10 mL) extra-virgin olive oil

4 cups (1 L) no-salt-added vegetable broth

1 large head cauliflower, cut into small florets (8 cups/2 L) 3/4 cup (180 mL) raw cashews 1/2 tsp (2.5 mL) sea salt, or more as needed

1/2 tsp (2.5 mL) freshly ground black pepper, or more as needed

1/4 cup (60 mL) blanched basil oil, for garnish (optional)

Fresh pea shoots, for garnish (optional)

1. Preheat the oven to 400 F (205 C). Discard the loose outer layers of papery peel from the head of garlic, then cut it in half horizontally and drizzle each half with the oil.

2. Wrap each half in a small piece of aluminum foil, place on a small baking sheet and roast (middle rack) until the cloves are very tender and caramelcoloured, 40-50 minutes.

3. Unwrap and let cool, then pick or squeeze out each roasted clove and discard the skins.

4. Combine the broth and the cauliflower in a large saucepan over medium-high heat. Once the liquid comes to a boil, reduce the heat to medium-low, so it’s barely bubbling.

5. Cook until you can easily mash the cauliflower against the side of the pot with a wooden spoon. Remove from the heat, then add the roasted garlic cloves and 1/2 cup (125 mL) of the cashews.

6. Chop the remaining 1/4 cup (60 mL) of cashews and reserve for the garnish.

7. Use an immersion blender to purée the soup until smooth. It will be fairly thick. (Alternatively, you can purée the soup in batches in a blender, being careful not to fill it more than halfway to avoid splatters.)

8. Wipe out the saucepan and return the puréed soup to it, over medium-low heat.

9. Stir in the salt and pepper; cook until the flavours meld, about 15 minutes. Taste, and adjust the seasoning, as needed.

10. To serve, divide the soup among individual bowls. Top each portion with the chopped cashews, a drizzle of the basil oil and pea shoots, if using.