Soup with Parmigiano Reggiano, easy roasted sweet potatoes and cauliflower - South Africa

Peel the potatoes and cut into 2.5cm cubes. Wash the cauliflower and divide into florets. Preheat the oven to 200°C. Place the cauliflower florets in a single layer on one half of a large baking tray and the sweet potato cubes in one layer on the other half of the baking tray. Tuck the head of garlic amongst the vegetables. Sprinkle with garam masala and nutmeg and season with some of the oil. Bake the vegetables for about 20 minutes. Meanwhile, put the onion and thyme in a large saucepan, drizzle with the remaining oil, then sauté over high heat for a minute or two until the onion starts to become translucent. After 20 minutes, remove the tray from the oven and transfer the sweet potato to the pan with the onion and cook over low heat. Leave the cauliflower in the tray, stir gently and put back in the oven, lower the temperature to 180°C. Bake for another 10 minutes until the tops are well browned but still crunchy. Add the vegetable broth and the rind of Parmigiano Reggiano to the saucepan and bring to a boil then reduce the heat, cover the pan and, leaving the lid at slight angle, simmer gently for about 15 to 20 minutes, stirring occasionally. Remove the rind of Parmigiano Reggiano (and enjoy it as it is!), add half of the cauliflower florets and in a blender, blend the soup until it becomes smooth. Return to the heat, stir in the milk and add the rest of the roasted cauliflower.

Sprinkle with chopped parsley, season with salt and pepper and serve with crusty bread and the flakes of Parmigiano Reggiano. If you wish you can add a dollop of Greek yogurt.