inthekitchen
4 years ago5,000+ Views
Ingredients Soup Instructions Pre-heat oven to 425°F. Cut cauliflower into 1-2 inch sized florets. Toss with olive oil to coat {1 or so tbsp}. Arrange cauliflower on a baking sheet and roast for 30 minutes, or until lightly golden on tops. Add to the prepared stock {instructions below} To roast garlic, cut the top ¼ inch off the head of garlic. Wrap in aluminum foil, drizzle tops with 1 or so tbsp olive oil, and seal the top. Place on the baking sheet with the cauliflower and roast together. The garlic will take around 45 minutes to roast, proceed with the rest of the soup and add the garlic as soon as it is ready {it is ready when it is soft and golden, as pictured above}. Soup: Heat 1 tbsp olive oil in a medium pot over medium heat. Add the onion and cook until translucent and soft. Add the carrot, celery, thyme and stock. Bring to a boil, reduce heat, and simmer. Add the cauliflower and simmer until soft, around 20 more minutes. Add the roasted garlic, after cooling slightly, by squeezing the head until the cloves pop out. Using an immersion blender, puree the soup for a minute until completely smooth. Add the milk, then salt and pepper {to taste}. Serve immediately.
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At first I thought this was potato leek soup, but the roasted garlic sounds even better!
I appreciate that this soup is nice and creamy without the use of heavy cream. My nutritionist mother would be proud!
I wasn't expecting that celery in there!
This sounds amazing!
I can see this lulling me into such a great post-meal nap hahah
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