Roasted Cauliflower Soup
Our plant-based roasted cauliflower soup is nutty, toasted and sweet with the perfect amount of earthiness in every bowl. Top it with breadcrumbs, chives and cauliflower florets with a drizzle of olive oil and serve hot on a cold day.
Servings: 8 Servings
Calories: 263kcal
Ingredients
Vegetable Stock
- 1 lb carrots
- 1 lb tomatoes
- 1 ½ lbs sweet onions
- 2 tablespoon olive oil
- 1 lb celery
- 6 cloves garlic
- 4 whole cloves
- 12 whole peppercorns
- 1 bunch parsley about 1 cup
- 2 whole bay leafs
- 12 cups water
- 1 teaspoon salt
Soup
- 1 medium onion diced
- 3 heads garlic
- 1 head cauliflower
- 5 tablespoon olive oil
- 1 cup white wine
- 1 salt salt
- 1 teaspoon fresh ground pepper
- 1 cup croutons
- 3 tablespoon chives finely chopped
Instructions
- Preheat your oven to 450°.
- Roughly chop carrots, tomatoes and onions into 1” chunks. Place in a roasting pan and drizzle with olive oil and ½ teaspoon salt. Give it a quick mix and place in the oven for 60 mins, mixing it every 20 minutes or so.
- Cut your celery into 1” pieces and place in large stock pot with garlic, whole cloves, peppercorns, parsley, bay leaves, water and 1 teaspoon salt. Add the roasted vegetables and bring to a rapid boil. Lower to medium low heat so it is still lightly boiling and reduce liquid by half, about 60-90 minutes. Strain the stock through a sieve and discard vegetables.
- While the stock is reducing, chop the cauliflower into small florets. Place in the same roasting pan you used for the vegetable stock and drizzle with 2 tablespoon olive oil and ½ teaspoon salt. Place in oven and roast for 60 minutes, mixing every 20 minutes.
- Cut the tops off of the 3 heads of garlic. Place them on a piece of aluminum foil large enough the wrap them. Drizzle the garlic and a teaspoon of olive each. Wrap tightly and place in the oven once you stir the cauliflower the first time.
- Remove the cauliflower and the garlic from the oven. They should be brown and caramelized. Once cool enough to handle, squeeze the roasted garlic into a small bowl and remove any skins.
- Sautee the diced onions in your soup pot in 2 tablespoon olive oil for 3 minutes. Add the cauliflower and garlic. Cook for about 5 minutes then add the white wine to deglaze the pan.
- Pour in the vegetable stock (should be about 6 cups). Bring the soup to a light boil, then reduce heat to simmer. Add salt and pepper and cook for 30 minutes.
- Blend the soup using an emulsion or countertop blender. Adjust seasoning to taste.
- Serve with a sprinkling of chives and croutons.
Notes
If you are tight for time you can use store bought vegetable or chicken stock and start with step 4
Nutrition
Calories: 263kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 508mg | Potassium: 926mg | Fiber: 6g | Sugar: 12g | Vitamin A: 10854IU | Vitamin C: 67mg | Calcium: 136mg | Iron: 2mg