Directions

1. Preheat your oven to 180 °C / 350 °F

2. Cut the cauliflower into small florets and chop the onion.

3. Combine the florets, onion and whole cloves of garlic in a baking dish then drizzle with olive oil.

4. Add the spices, salt and pepper then toss to coat.

5. Bake for approx. 45 minutes or until the cauliflower and onion are soft. Turn the vegetables midway so they don’t burn.

6. While the vegetables are cooking, toast chopped hazelnuts in a small saucepan on the stove top for a few minutes to crisp them up (Skip this step if you have store-bought roasted hazelnuts)

7. Transfer the vegetables into the stainless-steel jug straight from the oven. TIP: reserve a few pieces of cauliflower for garnishing the bowls.

8. Add all of the stock and one cup milk of your choice to the blender jug.

9. Secure the lid on and blend on ‘soup’ mode for 50 seconds or until smooth

10. Stop and taste test. Add more seasoning if necessary.

11. Squeeze in the juice of half of a lemon and add the second cup of milk.

12. Blend for a further 10 seconds to combine. Blend for longer if the soup is not hot enough.

13. Pour the soup into bowls and garnish with roasted cauliflower and roasted hazelnuts. Add extra fresh lemon juice or a sprinkle of ground sumac for a more robust citrusy Middle Eastern flavour.

14. Freshly chopped parsley or homemade yogurt are optional but delicious extras.
    
    For more blender soup try turmeric coconut pumpkin soup, balsamic roasted tomato soup, and 5 minute Moroccan spiced chickpea soup.