Roasted cauliflower and garlic soup
My daughter Lissa has been helping me find recipes to try for myself, this blog, and my future clients, and I’ve finally had the chance to try one: this Roasted Cauliflower and Garlic Soup from the Collegiate Vegan.
The recipe doesn’t require any adjustment to make it allergen-free, but I substituted chicken broth for the vegetable broth called for in the recipe because I don’t care for the flavor of commercially prepared veggie broth and I didn’t have any homemade stock on-hand. In addition, the head of garlic in my fridge was missing a couple of cloves, but I made do and the soup was still intensely (and deliciously) garlic-y. I highly recommend this recipe!
Ingredients:
1 head cauliflower, sliced into florets
1 russet potato or 2 Yukon gold potatoes, cubed (I used russet, and left the peel on)
1 head of garlic, with the top ¼ sliced off
20oz baby bella mushrooms, rinsed and sliced
2 tablespoons olive oil, divided
4 cups broth (I used chicken)
1½ teaspoons dried parsley (use other herbs, if you like)
Salt and pepper, to taste
Preparation:
Combine cauliflower, cubed potato, and 1 tablespoon olive oil on a baking sheet and stir to coat vegetables with oil. Sprinkle with salt and pepper.
Wrap the garlic bulb in foil and place on the baking sheet with the vegetables.
Bake at 425F for 40 minutes, stirring vegetables every 15 minutes to prevent burning.
While the vegetables are baking, sauté mushrooms in remaining 1 tablespoon oil until cooked to your preference.
After roasting, transfer vegetables to a large pot and add broth.
After the garlic has cooled a bit, squeeze each clove into the pot.
Simmer soup over low heat for 30 minutes.
Blend with an immersion blender or in a regular blender in batches.
Serve topped with mushrooms.
October 2020 Editor’s note: Recipe links have been removed from this post as the website is no longer active.