Method
- Preheat oven to 180°C.
- Slice cauliflower and separate garlic cloves.
- Place on a baking tray and drizzle with 2 tablespoons of the olive oil.
- Bake for 20 minutes, then remove from oven and peel skin off the garlic. Set aside.
- Next, heat a large soup pot and pour in the remaining olive oil.
- Add the onions and celery and sauté until the onions are transparent. Then, add the oregano and bay leaves and sauté for another few minutes.
- Add the broth or filtered water, then the cauliflower and garlic. If using potatoes, add them as well to bulk up the soup.
- Bring to a simmer for 20 minutes then add the salt and pepper to taste.
- When done, remove from the heat and blend with a stick blender or in a food processor.
- Serve with bread and enjoy!
