Hello again, my friends!
WELCOME TO DAY 2 OF SOUP WEEK.
Here we are with recipe #2 of 7.
That means there are 5 more recipes to go after this.
Wow, lucky you. 🤪
Hope you enjoyed yesterdays soup.
It is probably in my top 5 of soup recipes ever.
So if you haven't seen it, you can find it HERE!
Today we are talking roasted garlic and cauliflower soup.
I know, I know.
I can hear some of you rolling your eyes.
You hate cauliflower.
But, here's the thing.
I LOVE IT!
So, I had to create something warm and hearty, centered around cauliflower and serve it along a nice crusty piece of bread for dipping. 🤤
Look how beautiful she is.
This soup is comfort.
& so easy to make.
& tastes even better the next day.
It can be frozen for up to three months. Just make sure you reheat it with a little extra broth; it tends to thicken.
WHAT YOU WILL NEED
A roasting pan/cookie sheet
Bowl for scraps
Immersion blender (or any blender)
Dutch oven (or any other pot you cook soup in)
FOR INGREDIENTS : you will need cauliflower, garlic, onion, vegetable broth, cumin, sea salt, pepper, extra virgin olive oil, Yukon gold potatoes, rosemary, thyme, lemon, cashew milk (or heavy cream) and oregano for garnish.
Start by preheating your oven to 425°F and line a cookie sheet with parchment paper.
Chop your cauliflower using a sharp knife into individual florets. I turn my head of cauliflower on its head and make a slice right down the middle. Then looking at the inside of one half, I cut a "v" to remove the bulk of the stem. From there I dice the cauliflower into individual florets. The size doesn't matter too much for this soup. They will soften nicely while roasting. But as always, as evenly as you can is best for an even roast.
Place the cauliflower on the parchment lined cookie sheet and drizzle with 1 tablespoon of olive oil, 2 teaspoons of cumin, 1 teaspoon salt and 1/2 teaspoon black pepper.
Cut the tops off of two bulbs of garlic, exposing the tops of each clove. Drizzle with olive oil, wrap in tin foil and add it to the cookie sheet.
Roast for 35-40 minutes.
While the cauliflower and garlic is roasting, add 1/2 diced onion to to a dutch oven and sauté.
Once your onions have become nice and fragrant (about 5 minutes), add 1 teaspoon of thyme , 1/2 teaspoon of rosemary, two (diced and peeled) Yukon gold potatoes and 4 cups vegetable broth.
Bring it to a boil, reduce to a simmer and cook for 15 minutes.
Once your cauliflower is done it will look like this.
After allowing the garlic to cool enough to be able to handle it, squeeze the cloves out directly onto the cookie sheet.
Add the roasted cauliflower and garlic to the dutch oven and simmer for 10 minutes.
Use an immersion blender to blend the soup to your desired consistency. I prefer to leave a lot of texture in mine, but you do you. If you do not have an immersion blender, you can ladle it into a blender, mix and return it to the dutch oven.
Lastly, you will need to add the cashew milk (or heavy cream) and 1 tablespoon lemon juice to brighten it up. Give it a nice stir, simmer for a couple more minutes and serve it up.
Top with fresh oregano, salt and pepper (or crushed red pepper if you're like me).
RECEIPE PDF FILE 👇🏼
Cauliflower , one medium head
Two medium sized bulbs of garlic
1 tablespoon evoo
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 sweet onion, diced
1 teaspoon thyme
1/2 teaspoon rosemary
4 cups vegetable broth
2 Yukon gold potatoes, peeled and cubed
1 cup cashew milk (or heavy cream) *see notes*
1 tablespoon fresh lemon juice
Fresh oregano for serving
Preheat your oven for 425°F and line a cookie sheet with parchment paper.
Chop your cauliflower into large chunks (florets). Toss with evoo, cumin, salt and pepper.
Cut the tops off of both garlic bulbs, exposing each clove of garlic. Drizzle with olive oil, wrap in tin foil and add to the same cookie sheet as the cauliflower. Roast for 40 minutes.
While the cauliflower is roasting, add the diced onion to a dutch oven and sauté until fragrant (about 5 minutes). Add thyme, rosemary, potatoes and vegetable broth bringing it to a boil. Once boiling, reduce and simmer for 15 minutes.
After 40 minutes, remove cauliflower and garlic from oven. After allowing the garlic to cool slightly, you can push the cloves of garlic out from the base of the bulb. Add the garlic and cauliflower to the dutch oven and simmer for 10 minutes.
Using an immersion blender, blend soup to your desired consistency, add the cashew milk and lemon juice, give it a nice stir, simmer for 2-5 more minutes.
Serve, top with fresh oregano, salt, pepper (or crushed red pepper) and enjoy!
The best way to chop cauliflower is to turn it upside down (on its head) and slice straight down the middle from the stem. Then, looking at the inside of one half, cut a "v" to remove the bulk of the stem. From there, cut the cauliflower into individual florets, chopping the larger pieces in half or thirds.
If you don't have an immersion blender, ladle the soup to any blender and blend to desired consistency.
I prefer to keep my soup slightly chunky. I like the texture, but you do you.
If you are using cashew milk instead of heavy cream: I blend one scant cup of water + 1/4 cup cashews in a high speed blender, then add 1 tablespoon lemon juice to make it more of a "buttercream" consistency. It gets nice and thick like heavy cream/buttermilk. But don't forget to add the lemon juice to the soup too!
This soup can be froze for up to three months. Reheat with some extra broth as it tends to thicken.
Hope you enjoy this one guys.
A nice, comforting thick and creamy soup full of hearty goodness.
As always, I love when you share, like & comment. It really helps my posts be seen.
& always feel free to reach out with questions.
Send me photos or a message if you try the soup.
LOVE hearing from you guys!