This healthy soup tastes creamy and rich without any dairy products, and if you are ever looking for a good side dish the cauliflower roasted on it’s own is a great one. You do need a blender of some sort to finish this soup. If you want to mix it up and add some flavor and protein add 1/4 cup of almond butter before blending.
Roasted Cauliflower Soup
- 1 head of cauliflower washed and cut into florets
- 1 bulb of garlic
- 4 cups of veggie stock
- 1 medium onion diced
- 2 stalks of celery
- olive oil
- salt and pepper
Pre-heat oven to 375
Toss prepared cauliflower with 2 tbsp of olive oil, 1 tbsp of thyme and a little salt and fresh ground pepper, pour over
large baking sheet sprayed with non stick spray.
Cut the top off of your garlic and wrap in tin foil so that the top is still visible, pour in 1 tsp of olive oil and place on the same baking tray. You will need to roast the garlic for about 10 mins more then the cauliflower. The cauliflower should take around 15-20 mins to roast turning once during the cooking period. It should brown and remain a little crisp in the centre.
Once all the veggies are roasted and cooling, chop onions, and celery and saute in a large sauce pan. Season with 1 tsp of rosemary and salt and pepper. When veggies are translucent and soft add cauliflower and veggie stock.
Bring to a gentle boil and cook for 2-3 mins until everything is soft and combined. Add the whole bulb of roasted garlic, puree and serve.