Cauliflower & Roasted Garlic Soup

Ingredients

• 1 head garlic (whole head, for roasting)
• 1 tsp olive oil (for roasting the garlic)
• 1 head cauliflower (chopped into florets)
• 2 potatoes (basic potatoes, peeled and chopped)
• 4 cup vegetable broth (or enough to cover vegetables)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Prepare the garlic for roasting by cutting off the top of the head to expose the cloves. Drizzle with a little olive oil, wrap in foil, and place in the oven to roast for 1 hour.

3. 3

   While the garlic is roasting, prep the vegetables by chopping the cauliflower into florets and peeling and dicing the potatoes.

4. 4

   Place the cauliflower and potatoes in a large pot and add enough vegetable broth (or water) to cover them.

5. 5

   Bring the pot to a boil, then reduce heat and simmer for about 20 minutes until the vegetables are completely tender.

6. 6

   Once the garlic is finished roasting and the vegetables are tender, squeeze the softened roasted garlic cloves out of their skins directly into the pot.

7. 7

   Use an immersion blender to blend the soup until it is completely smooth and creamy. Alternatively, transfer to a standard blender in batches.

8. 8

   Season with salt and pepper to taste before serving.

Notes

The author notes that while her son thinks it tastes like french fries, it is actually a healthy, vegetable-forward soup. The roasting of the garlic is the key to the deep flavor profile.

Nutrition per serving

• soup
• vegetarian
• vegan
• healthy
• roasted garlic
• cauliflower
• dinner party
• creamy