Nigella Lawson’s cauliflower, garlic and turmeric soup

SERVES
4

INGREDIENTS
1 head of garlic
3 tbsp olive oil
1 medium onion, chopped
1 cauliflower, broken into florets
1 tsp turmeric
1 large potato, peeled and diced
1.8 pints/1 litre hot vegetable stock (Marigold bouillon powder is fine)
Parsley or coriander, to serve

METHOD
Preheat the oven to 200C/400F/Gas 6. Cut the top off the head of the garlic so that you can just see the tops of the cloves.

Sit the garlic on a square of foil (shiny side up) and drizzle a small amount of the olive oil over. Pull up the edges of the foil to form a tightly wrapped but baggy parcel and put in the oven for 40 minutes. Remove and allow to cool a little.

Pour the rest of the oil into a wide saucepan and fry the onion gently for about 10 minutes until softened but not browning. Add the cauliflower and turn in the oily onion. Add the turmeric and keep stirring, then stir in the potato. Cover and cook over a low to medium heat for 10 minutes or so.

Squeeze in the pulpy, sweet, baked garlic cloves (just squish the head straight into the saucepan), then add the stock. Bring to the boil, lower the heat to a simmer, cover and cook for a further 15 minutes or so.

Purée in a food processor or blender or, if you like a soup with more texture, just stick a hand-held blender in the pan or bash about with an old-fashioned potato masher. Add freshly chopped parsley or coriander to the bowls as you eat. For extra protein add a blob of crème fraîche or some grated cheese, or serve with cold meats on the side.

MORE RECIPES FROM THE ROYAL MARSDEN COOKBOOK

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