Roasted Cauliflower and Garlic Soup

Recently, I’ve taken to eating soup for breakfast. Last week, I made a big batch of curried butternut squash soup. I over spiced it a bit, though, and although it was delicious, it wasn’t perfect, so I didn’t want to post the recipe on the blog.

This week’s invention, a roasted cauliflower and garlic soup, is downright amazing. Even though there’s an entire head of garlic in the soup, since it’s roasted, the flavor is not overpowering; rather, it’s mellow and delicious.

Ingredients:

1 head garlic, roasted (see process below)

2 heads cauliflower, broken into pieces

1 onion, coarsely chopped

3 celery sticks, chopped

2 large shallots, chopped

1 can of coconut milk

4 cups chicken stock

1 tsp dried thyme

1 tsp garlic powder

salt & pepper to taste

Process:

For the roasted garlic: Preheat your oven to 400. Peel the excess paper off of the head of garlic and trim about 1/4″ off the top of the head so that you can see the cloves. (I forgot to take a picture, but I found this one online at gimmesomeoven.com.)

garlic-prep Drizzle some olive oil over the top of the cloves, allowing it to sink down in between them. Wrap the garlic in tin foil, and roast for 45-60 minutes. Take it out of the oven and allow it to cool while you’re preparing the rest of the soup.

 

Once the garlic comes out of the oven, sprinkle your cauliflower florets with salt and pepper, and roast them for 20-25 minutes on a big baking sheet. I roasted mine in a little bit of bacon grease, but olive oil would work fine as well.

While the cauliflower is roasting, sauté your diced onion, celery, and shallots in a large pot with some ghee or other cooking fat of choice. Add the roasted garlic, coconut milk, cauli soupchicken stock, and spices and allow to simmer until the cauliflower comes out of the oven. Add the cauliflower to the pot and simmer for about 10 minutes. Once the cauliflower is nice and soft, puree everything with an immersion blender until it’s smooth and season to taste with salt and pepper. If you don’t have an immersion blender, let it cool a bit and then pop it in your blender and blitz until it’s smooth.

Enjoy!

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