Description
Indulge in a comforting bowl of creamy cauliflower soup with garlic! Learn how to make this delicious and nutritious soup on our cooking website today.
Ingredients
- – 1 medium head garlic (whole and unpeeled) (about 10 cloves)
- – 1 large head cauliflower, cut into florets
- – Vegetable oil
- – Kosher salt and ground black pepper
- – 1 cup (240 ml) peeled and diced potato (about 1/2 a potato)
- – 2 tablespoons (30 ml) unsalted butter
- – 1/2 medium yellow onion, diced
- – 1 teaspoon (5 ml) fresh thyme leaves
- – 5 to 6 cups vegetable broth (1180 to 1420 ml) plus more as needed
- – 1/2 cup coconut cream or almond milk (120 ml) plus more to taste
- – Freshly shredded vegan cheese for garnish, optional
- – Your favorite bread for serving, optional
Instructions
- Set your oven to 425°F to preheat.
- Prepare the garlic by trimming off its top to reveal the cloves. Place it on a piece of aluminum foil. Pour 1 tablespoon of vegetable oil over the top, sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper. Seal the foil tightly to form a pouch. Roast on a baking tray for 40 minutes until it becomes soft and golden.
- Simultaneously, prepare the cauliflower by tossing the florets with ¼ cup of vegetable oil, 1 teaspoon of Kosher salt, and a few turns of black pepper on a large baking sheet. Roast for about 35 minutes until they are tender and golden.
- While the vegetables are in the oven, boil the diced potatoes until they are soft, around 20 minutes. Drain them and put aside.
- In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter. Cook the diced onions until they are soft, approximately 6 minutes. Add the thyme and continue cooking for 1-2 minutes until it releases its aroma.
- In the same pot, incorporate the roasted cauliflower, boiled potatoes, and roasted garlic (squeeze out the cloves and discard the peel). Pour in the vegetable broth, stirring to scrape up any browned bits from the bottom.
- Use an immersion blender to puree the mixture until smooth, or transfer it to a blender and then return it to the pot. Bring the soup to a gentle simmer for 5 minutes, stirring occasionally. Adjust the seasoning with salt and pepper.
- Stir in the coconut cream or almond milk until the soup is heated through. Adjust the thickness to your liking.
- When serving, sprinkle shredded vegan cheese on top and drizzle with a bit more oil and cream. Pair with some toasted bread if you wish. Enjoy!
Notes
- Enhance the flavor by roasting garlic until soft and golden, then squeezing out the cloves and discarding the peel before adding to the soup.
- Achieve a creamier texture by blending the soup with an immersion blender or transferring to a blender for a smoother consistency.
- Adjust the soup’s thickness to your preference by adding more vegetable broth or coconut cream/almond milk. Serve topped with shredded vegan cheese, a drizzle of oil, and cream for added richness. Pair with toasted bread for a complete meal.
