Low-Carb Roast Onion Soup

Step 1Heat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted). Chop the cauliflower into florets and slice the onion.

Step 2Place in a roasting dish and toss with the garlic cloves, olive oil, salt and pepper.

Step 3Bake for about 45 minutes, stirring half way through, until the vegetables are nicely browned but not burnt.

Step 4Remove from the oven and add the cauliflower and onion to a pot with the stock and water.

Step 5Squeeze the garlic from the skins into the pot. Bring to a simmer and cook for about 10 minutes.

Step 6Remove from heat and serve topped with grated cheese. Store in the fridge up to 5 days or freeze for up to 3 months.