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Posted by on Feb 10, 2014 in Main Dishes, Recipes, Soup | 4 comments

Roasted Garlic and Cauliflower Soup

Roasted Garlic and Cauliflower Soup

Would you believe that I am actually turning into a soup person? I fought it for a very long time. I genuinely thought I didn’t like soup, and because I didn’t like them and had no practice in making them, on the rare occasions that I did make soup it was always bland.

But, I am slowly being converted. And experimenting! What the heck? I don’t even recognize myself anymore! Who am I? Is it the pregnancy hormones? Will this all go away in a month and I’ll turn back into my old soup-hating self?

I hope not. There are a few reasons I’ve started to love soup.

1) It’s cheap. Holy moly is soup ever cheap.  Calculating the cost of the ingredients in this recipe, I spent somewhere in the realm of $5. $5 to make 4 servings of soup!! (See #3)

2) It’s easy. I try to be an organized person, and generally speaking, I am. However, along with that, I also think I’m superwoman and often take on too much at once. It happens often with supper. I want to get “just one last thing” done before starting supper, and before you know it, it’s 8 p.m. and I’m just putting food on the table. Personally, I could eat supper at 8 p.m. every night, but hubby prefers a more “normal” dinner hour. With soup, I can start it at any time and let it simmer for as long as I need, which helps me be organized enough to get supper on the table at a decent hour.

3) It can be meatless. I get it, it doesn’t have to be. And no, I’m not vegetarian or vegan – I would have a hard time giving up bacon, eggs and cheese, so it’s not for me. But I don’t eat a ton of meat – it’s not (and hasn’t ever) really been my thing. That being said, meat is expensive (See #1). And let’s face it, we don’t need to eat meat every day – there are plenty of other sources of protein. Hubby is a carnivore most of the time. But with pasta or soup, he’ll eat either of those with no meat in them and be happy.

4) It can be SO healthy. Since I have been sticking mostly to vegetable soups that are broth based…you really can’t get much healthier than that. I try to avoid cream, and if I add milk it’s generally non-dairy.

There you have it: cheap, easy, meatless and healthy.

This soup took an hour to make, including time spent roasting the cauliflower and garlic. Since roasting drastically changes the flavour of both cauliflower and garlic, I wouldn’t recommend skipping that step. If you’re not a garlic lover, you may want to reduce the garlic down to 1 or 2 cloves, since this does have a strong garlic taste (After note: hubby said he could smell garlic on his skin the next day, so he’d probably suggest you cut down to 1). But remember, garlic is good for you!

I used almond milk in this recipe, so feel free to substitute any non-dairy milk and still have good results. This soup is also easily vegan by using vegetable stock instead of chicken stock. I used thyme as garnish, but it would be equally delicious with rosemary or parsley. You could even throw the herbs in while you’re sautéing the onions, but I was trying to make it less “colourful” so that my picky 3-year-old would try a bite.

Roasted Garlic and Cauliflower Soup

 

Roasted Garlic and Cauliflower Soup

Roasted Garlic and Cauliflower Soup

Yield: 4 servings

Ingredients
  • 1 tsp olive oil
  • 1 head of cauliflower, cut into bite-sized florets
  • 2-3 garlic cloves, peeled
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cups chicken or vegetable stock
  • ¾ cup milk
  • freshly ground salt & pepper to taste
  • fresh thyme leaves for garnish (optional)
Instructions
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper and spread cauliflower and garlic over. Toss with 1 tsp olive oil and roast in preheated oven for 20-22 minutes or until browned. Turn once during baking. Remove and set aside.
  2. Meanwhile, in a large pot or dutch oven, heat 1 tbsp olive oil over medium heat. Add onion and sauté until soft and translucent. Add cauliflower, garlic, and stock and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
  3. Add milk and season with salt and pepper. Purée using an immersion blender, or in batches in a regular blender, until desired consistency is reached.
  4. Garnish with thyme and serve with crusty bread.

 

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4 Comments

  1. This looks like another amazing soup Jacquelyn! I am definitely going to give this a try using your suggestions for a vegan version. Yum yum yum.

    • Not sure it I did something wrong, but wasn’t too crazy about this one. Maybe I didn’t roast the veggie and garlic long enough, but mine turned out a little flat. I added curry to it and that gave it a boost. Sorry.

      • Gasp, you should be! ;) Maybe personal preference too. Curry sounds like a great addition!

  2. Le feuillage de l'arbre ressemble à celui d'un tilleul, mais je pense qu'il s'agit d'un autre arbre car je ne vois pas de petites graines ni leurs ailtetes…Le style photo ancienne pour l'image d'un site que tu viens de découvrir m'étonne un peu, je l'aurais préférée avec ses couleurs automnales, mais rien ne presse, tu vas y retourner souvent :))

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