Roasted Cauliflower and Garlic Soup.
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
This roasted cauliflower and garlic soup transforms a bland vegetable into a heavenly, creamy delight, perfect for a cozy day.
Ingredients
Scale
- 1 large head of cauliflower, washed and cut into florets
- 1 head of garlic, yes the entire head. Peeled and roughly chopped
- Olive oil
- Salt and pepper to taste
- 2 stalks of celery, washed and sliced
- 3 carrots, washed, peeled and sliced
- 1/2 of a medium size onion, diced
- 4 cups of chicken stock (vegetable stock for a vegetarian option)
- 3 tablespoons of fresh parsley, chopped
- 2 tablespoons of Smart balance butter or regular butter (whichever you have on hand)
- 2 cups of low or non-fat milk
- 1 tablespoon + 1 teaspoon of all-purpose flour
- Optional topping: Prosciutto pan-fried in a bit of oil until crispy. Crumble and sprinkle onto of each bowl.
Instructions
- Preheat your oven to 350°F (175°C).
- Place the cauliflower florets and chopped garlic on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 45 minutes, or until the cauliflower is golden brown and tender.
- In a large pot over medium heat, add a drizzle of olive oil and sauté the celery, carrots, and onion for about 8-10 minutes, until the vegetables are soft and the onion is translucent.
- Add the roasted cauliflower and garlic to the pot, then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.
- Return the soup to the pot, stir in the almond milk, and heat through over low heat. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a creamier texture, you can use regular milk or cream instead of almond milk. This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove. You can also freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4
- Sodium: 450
- Fat: 3
- Carbohydrates: 14
- Fiber: 4
- Protein: 3
- Cholesterol: 0
