Description
A delicious and creamy roasted cauliflower and garlic soup that’s perfect for any occasion.
Ingredients
Scale
- 1 large cauliflower head, cut into florets
- 1 whole head of garlic, intact with cloves attached
- 2 lbs hard stems sliced and leaves torn
- 6 tbsp olive oil (90ml)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp dried rosemary or 1 tbsp fresh rosemary leaves
- 1/2 tsp black pepper + more to taste
- 1 large leek or onion
- 4 cups vegetable stock (950ml)
- 1/2 tsp salt or to taste
Instructions
- Preheat oven to 400°F (205°C). Grease 2 large baking sheets or line with parchment paper for easy cleanup.
- Remove the cauliflower florets and cut them into bite-sized pieces. Spread across one baking sheet in a single layer. Slice up the thick stalk and leaves then spread over to the second baking sheet. Drizzle 1 tbsp oil and a good punch of salt and pepper over each tray.
- Without removing the individual cloves from the head, peel off the outermost, papery skin on the garlic head. Use a sharp knife to cut off about 1/4-inch off the top of the garlic head to expose the cloves.
- Place the garlic head in a small piece of parchment paper and/or foil and drizzle with oil (about 1 tbsp). Season with salt and pepper. Use your fingers to spread the oil and spice all over the garlic. Wrap the garlic up in the paper/foil so it’s completely covered. Place the garlic bundle, seam side down on the baking sheet with the cauliflower.
- Roast garlic and cauliflower for about 30-35 minutes until the cauliflower is tender and the edges have started to caramelize and gold.
- When done roasting, remove from the oven and set aside until needed. Unwrap the garlic and let it cool for about 5-10 minutes until cool enough to handle. To easily remove the peel, pinch from the bottom of the clove and pull up – the garlic should pop right out.
- About halfway through roasting the cauliflower, start on the leeks. Heat a large soup pot over medium heat. Add olive oil to the pot. Once hot, add the sliced leeks, thyme, and rosemary. Cook, stirring every so often to soften the leeks.
- Add the peeled garlic cloves to the pot along with the roasted cauliflower and broth/stock. Stir everything together.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a regular blender or food processor if you don’t own an immersion blender. If the soup is too thick, add water and blend. Repeat until it’s your preferred consistency.
- Taste and season as needed and serve.
- Store leftover soup in an airtight container in the fridge for about 5 days.
Notes
- Adjust seasoning to your preference.
- For added flavor, consider topping the soup with roasted seeds or nuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg