Roasted Garlic and Cauliflower Soup
Prep: 15 minutes Cook: 1 1/2 hours
By Veronica Patenaude
The roasted garlic and cauliflower make this soup simple but sophisticated at the same time. I know you will love it.
- 2 heads garlic
- 1 large head cauliflower, inner core removed and cut into large florets
- 6 cups low sodium vegetable broth
- 3 leeks, cleaned and diced (white and light green parts only)
- 1 large potato, peeled and diced into 1 inch cubes
- 1 large carrot, slice
- 1 tbsp fresh thyme
- 1 cup unsweetened almond milk
- Herbamare or sea salt to taste
- freshly ground pepper to taste
Preheat oven to 400 degrees. Cut off tops of garlic heads and wrap the whole garlic heads in parchment paper and aluminum foil. Place the garlic in the oven and roast for 45-55 minutes. Spread cauliflower florets onto a large shallow roasting pan. Add about 1 cup of water to the pan, place in the oven and roast for 30 minutes. Remove both from oven and let cool. Remove garlic heads from their wrapper and invert over a bowl and squeeze well to remove all of the roasted garlic.
Add 3 cups of the vegetable broth to a large soup pot. Add the leeks, carrots, potatoes and thyme and bring to a boil. Reduce heat to medium and cook for 15 minutes or until potatoes are soft. Add the remaining broth, the cauliflower and the roasted garlic. Cook over medium heat for another 5 minutes until the cauliflower is very soft. Process the soup in batches in a Vitamix or food processor until very smooth. (Do not over-blend or it will become too thick and starchy.) Pour mixture into another soup pot. Add the almond milk and heat through. Season to taste and serve hot.