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The Active Pursuit Of Joy

I believe in compassion, kindness, and self-love. I seek joy through generosity to others and myself. I love swimming, biking, books, music, and cooking delicious food for my loved ones.


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Roasted Cauliflower and Garlic Soup

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Hello, friends! Earlier this week, I saw a recipe for broccoli soup that recommended roasting the broccoli first, and claimed that it tastes far greater than any other broccoli soup. It also mentioned that you can do the same thing with cauliflower, which got me to thinking. I’m not much of a broccoli fan, but as you know, I’m a HUGE cauliflower fan! Whenever I think about roasting vegetables, my mind always wanders to roasted garlic. And so, naturally, my idea for this soup was born.

I thought about this soup for three days before I finally made it happen. And when it did, the flavours exceeded my wildest dreams! OMG it was so good. I also got a little extra fancy and added brussels sprouts chips which are totally unnecessary but a nice addition regardless. Whenever I have brussels sprouts, I always save the leaves to make chips with, and they are SO yummy! For a simple recipe to make them, check out this link.

I also topped the soup with bacon. Bacon is also “optional”, but I’ve eaten the soup both with and without, and while it is tasty both ways, the bacon amps it up in a serious way. Because bacon, you guys.

Finally, I topped the soup with a thin drizzle of truffle oil, which is also totally optional. I saw a number of roasted cauliflower soup recipes online that drizzled high quality olive oil on top, and I wasn’t even planning on doing that, and then I saw my truffle oil and thought: OMG YES PLEASE!. So that happened. Anyways, give this recipe a go, even at it’s base level with no extras, it tastes like heaven!

Ingredients (makes six servings):

  • One head cauliflower
  • 3 tbsp olive oil
  • 1 tbsp cumin seeds
  • One large sweet onion
  • One carrot
  • 900ml chicken or vegetable stock
  • 2 small heads garlic or one large
  • One cup of light cream
  • ½ cup fresh parmesan cheese, grated
  • salt and pepper to taste
  • 2 cups water, or enough to reach desired consistency

Optional toppings:

  • bacon
  • brussels sprouts chips
  • truffle oil or olive oil

To begin, preheat your oven to 425. Break cauliflower up into 1-2 inch florets, then toss in a bowl with 2 tbsp olive oil, salt, pepper, and cumin. I generously salt my cauliflower, but I like salt, so use your judgement.

Spread cauliflower on a parchment covered or greased cookie sheet, then bake for about 30 minutes, or until golden, giving it a stir halfway through.

Next, chop the pointy tips off your garlic, and place on a fairly large piece of tinfoil. I pick a larger piece of tinfoil than you think you’d need, because I like to tent it around the garlic. This leaves room for the air to circulate and the garlic to be more evenly cooked. Drizzle each head of garlic with a small amount of olive oil, just enough to cover the exposed bits, then tent the tinfoil around it. If you have room in your oven, another option is to cook it in covered corning ware. That works perfectly as well. Stick your garlic in the oven along with the cauliflower. I found my garlic took about 10 minutes longer than the cauliflower to cook, but I took it out and checked it when the cauliflower was done at 30 minutes, just in case.

About 15 minutes into the cauliflower and garlic cooking, add 1 tbsp olive oil to a large soup pot, then dice your onions and carrots. Heat oil on medium, and add onions and carrots when it thins out (I usually just roll the oil around on the bottom of the pan to test this). Cook in oil until the onions are translucent, then add the chicken stock. When the cauliflower is done (should be around the same time as the stock goes in), remove from oven, and add to soup pot. That whole mixture should simmer for another 15 minutes or so, until the cauliflower and carrots are very soft.

When the garlic is done, pull it out of the oven and open up the tinfoil to let it cool down so it is easier to handle. Once it has cooled a bit, and your cauliflower and carrots are cooked, remove garlic from the skins by peeling the skin off, or just squeezing out the garlic (I liked to peel as much as possible so that I don’t lose my delicious roasted garlic).

Next, add the light cream and parmesan. Now it’s time to bust out your immersion blender and blend the whole mixture until it is smooth. I added one cup of water at a time to get the right consistency, and found that I needed two. You might need less, or more, depending on your preference. Finally, taste the soup, then add your desired amount of salt and pepper. I generously salted my soup to get the nice, rich flavour I wanted.

Add your desired toppings and serve. This is a hearty and healthy filling soup that is perfect for cold fall and winter days. I hope you enjoy it!

Nutritional information (per serving when making six servings):

(Note: this includes the bacon, but not truffle oil or brussels sprouts chips)

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The Active Pursuit Of Joy

I believe in compassion, kindness, and self-love. I seek joy through generosity to others and myself. I love swimming, biking, books, music, and cooking delicious food for my loved ones.

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