Roasted cauliflower and garlic soup

Ingredients

• 1 medium head cauliflower, washed and cut into 2cms thick florets
• 1 head garlic, crushed with skin on
• 1 tspn coriander powder
• 1/2 tspn cumin power
• 1/2 tspn turmeric
• 1/2 tspn salt
• 1 green chilli, chopped (optional)
• zest of 1 large lemon
• 2 tbspn olive oil
• 5 cups veggie broth
• Chopped fresh herbs for garnish, I used mint and coriander
• 1/2 cup cooked barley (optional)

Method

1. Pre-heat regular oven to 200C
2. Mix all dry spices, lemon zest and add olive oil, combine and set aside
3. Add cauliflower florets and garlic to a mixing bowl, pour over the spice mix and combine thoroughly.
4. Spread out florets on a baking tray lined to baking paper. Roast for 25-35mins till the edges of the florets are a bit charred.
5. Remove tray from oven and let cool.
6. Peel the garlic. Blend the cauliflower, garlic and broth in batches and add to a pot.
7. Add the cooked barley if using and heat through.
8. Ladle into bowls, garnish with fresh herbs and serve immediately