Roasted Garlic & Cauliflower Soup

By October 18, 2016

A creamy and savory vegetarian soup that's super simple to prepare. Great first course, or make a big batch to have for lunch this week!

 1 head cauliflower, broken into florets
 1 whole head garlic
 Handful of small potatoes
 1-2 tsp curry powder
 Oil
 Salt
 5-6 cups stock
 1 tbsp Apple cider vinegar or juice from 1 whole lemon
 2-4 ounces hard salty cheese (parmesan, asiago, flat rock, hulls trace, etc) very finely grated (or for vegan prep, use some nutritional yeast when roasting)
 1 cup heavy cream or half-n-half (optional)
1

Turn oven to 375. Toss the cauliflower florets and potatoes with the oil, a little salt and the curry powder. Slice the top off the whole head of garlic, drizzle with oil, & wrap tightly in tin foil.

2

Scatter the cauliflower, potatoes and the garlic pouch on a baking sheet. Roast for 45 minutes, tossing once midway.

3

Add the roasted cauliflower, potatoes and stock to a pot and bring to a boil. Squeeze in the softened cloves of garlic and simmer for 15 till the cauliflower breaks up easily with a wooden spoon.

4

Transfer it all to a Vitamix or use an immersion blender to purée till smooth. Add in the apple cider vinegar or lemon juice and the finely grated cheese. Taste to adjust seasoning by adding more salt or lemon if needed. Optional to add in heavy cream or half-n-half to thin (or use water.) Serve warm.

Ingredients

 1 head cauliflower, broken into florets
 1 whole head garlic
 Handful of small potatoes
 1-2 tsp curry powder
 Oil
 Salt
 5-6 cups stock
 1 tbsp Apple cider vinegar or juice from 1 whole lemon
 2-4 ounces hard salty cheese (parmesan, asiago, flat rock, hulls trace, etc) very finely grated (or for vegan prep, use some nutritional yeast when roasting)
 1 cup heavy cream or half-n-half (optional)

Directions

1

Turn oven to 375. Toss the cauliflower florets and potatoes with the oil, a little salt and the curry powder. Slice the top off the whole head of garlic, drizzle with oil, & wrap tightly in tin foil.

2

Scatter the cauliflower, potatoes and the garlic pouch on a baking sheet. Roast for 45 minutes, tossing once midway.

3

Add the roasted cauliflower, potatoes and stock to a pot and bring to a boil. Squeeze in the softened cloves of garlic and simmer for 15 till the cauliflower breaks up easily with a wooden spoon.

4

Transfer it all to a Vitamix or use an immersion blender to purée till smooth. Add in the apple cider vinegar or lemon juice and the finely grated cheese. Taste to adjust seasoning by adding more salt or lemon if needed. Optional to add in heavy cream or half-n-half to thin (or use water.) Serve warm.

Roasted Garlic & Cauliflower Soup

Leave a Reply