|3 tbsp||olive oil|
|1||medium onion, chopped|
|1||cauliflower, broken into florets|
|1||large potato, peeled and diced|
|1 liter||hot vegetable stock (bouillon powder is fine)|
|Parsley or coriander, to serve|
Preheat the oven to 200 C (or 400 F). Cut the top off the head of 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 on top. 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 it 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.
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 15 minutes. 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.