Roasted Cauliflower Garlic Soup

Method

1. Preheat oven to 180°C.
2. Slice cauliflower and separate garlic cloves.
3. Place on a baking tray and drizzle with 2 tablespoons of the olive oil.
4. Bake for 20 minutes, then remove from oven and peel skin off the garlic. Set aside.
5. Next, heat a large soup pot and pour in the remaining olive oil.
6. 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.
7. Add the broth or filtered water, then the cauliflower and garlic. If using potatoes, add them as well to bulk up the soup.
8. Bring to a simmer for 20 minutes then add the salt and pepper to taste.
9. When done, remove from the heat and blend with a stick blender or in a food processor.
10. Serve with bread and enjoy!