Take 5-7 cloves of Garlic, leave the skins on so they don’t burn.
Then, take 2 Cauliflowers, remove the leaves and cut into large chunks.
Chuck the Cauliflower and garlic cloves into a baking tray, drizzle in olive oil and season.
Rub the Cauliflower in the oil and seasoning and place the tray into an oven pre heated to 180 degrees.
While the Cauli and Garlic roasts take 2 large Onions, remove the skins and fairly finely dice.
Pop the Onion into a bowl ready.
After the Cauli has been roasting for about 30 minutes and is starting to get charred and brown pop a Dutch oven on the hob and turn the heat to medium.
Add a dash of olive oil to the pan, chuck in the diced Onion and season.
Sweat off the Onion until it it nice soft and translucent.
Remove the Cauliflower from the oven and pick out the Garlic cloves, squeeze them out of the skins into the Pan and stir.
Pop the Cauliflower in to the pan and pour in the stock so it just covers the Cauliflower.
Give the Soup a stir then blitz up the Cauliflower with a hand blender.
Check the consistency of the soup and adjust with some more stock until it is as thick as you want it.
Give the Soup a taste for seasoning and add any more salt and pepper (I like to be quite generous with the Pepper)
Add a dash of Cream, a couple of knobs of Butter and give it one last good blending up until it is lovely and silky smooth.
Pour the Soup out into a bowl and serve with some crusty bread.
