Roasted Cauliflower & Cottage Cheese Soup with Garlic Croutons

Heat the oven to 190°C fan / 210°C conventional. Toss the cauliflower, onion and unpeeled garlic clove with 1½ tsp of the measured oil on a 30 × 20cm non-stick tray. Roast for 25–30 minutes, turning once, until tender with lightly golden edges.

Toss the bread cubes with the remaining ½ tsp oil and the grated garlic. Spread on a separate small non-stick tray and bake for 8–10 minutes alongside the vegetables, watching closely. Remove when crisp and golden.

Squeeze the roasted garlic from its skin. Reserve 4 small cauliflower florets for the two bowls. Blend the remaining vegetables with the cottage cheese and stock until very smooth. With a jug blender, cool the vegetables slightly first and follow its hot-liquid instructions; blend in batches if needed.

Pour into a 1.5–2 litre saucepan. Heat gently, stirring, until steaming hot throughout; avoid a rolling boil. Add a little water if needed for a spoonable consistency. Season with the pepper.

Divide all the soup between two generous bowls, aiming for roughly 500ml each after blending. Add the reserved cauliflower, half the croutons and half the chives to each. The full crouton portion is included; no cream or extra oil drizzle is needed.