Roasted Cauliflower and Garlic Soup

Roasted Cauliflower and Garlic Soup

By Sally on October 22, 2013

gluten-free, soups, stews & chilies, the daniel plan, vegan, vegetables, vegetarian,

12 Comments

Toss cauliflower florets and whole garlic cloves with olive oil, roast, puree, and you’ve got the base for a creamy, thick and comforting fall soup. If you are a garlic lover, the smell of the roasting garlic cloves just might make you crazy. It’s heavenly.

Roasting Vegetables – Sweet Flavors

Roasting vegetables brings out their sweet qualities and caramelizes their flavors. I am always looking for ways to get more vegetables into our diet, especially non-starchy vegetables. Cauliflower is one of those terrific, non-starchy vegetables I’ve rediscovered from when I was a kid. For this new recipe, I’ve pureed it along with leeks, carrots, celery and herbs for a great soup.

Healthy Cruciferous Cauliflower

Cauliflower is a member of the cruciferous vegetable family which includes broccoli, Brussels sprouts, kale, cabbage, and bok choy. A healthy option to add to your diet, cauliflower is loaded with vitamins, minerals, fiber and disease-fighting phytonutrients. And all cruciferous vegetables have been linked in many studies for reducing the risk of cancer.

cauliflower florets

Vegetable Prep

Trim any outer leaves then cut the core from a head of broccoli. Break the head into small florets., trimming any extra stem. Scatter the cauliflower into a large baking dish and add whole, peeled garlic cloves. Toss with olive oil and roast until tender when pierced with the tip of a paring knife and edges are starting to brown. While the vegetables are roasting, cook the aromatics (leek, carrot, celery, thyme) softly and gently in a pot to coax out their sweet flavors.

roasted cauliflower

Finish the Soup

When vegetables are done roasting, add cauliflower and broth to the pot and simmer until flavors have blended and all vegetables are tender, about 10 minutes. Puree with coconut milk, in a food processor or Vitamix, season and serve.

This creamy soup gets it’s texture from the pureed vegetables and from the coconut milk. I use Native Forest organic or Whole Foods store brand. If you have never tried coconut milk in a soup recipe like this, know that it does not taste like coconut at all. Leftovers reheat great the next day.

For garnish, I thin basil pesto down with a little coconut milk and swirl it into the soup, then drizzle with drops of golden olive oil. If you are vegan, make the pesto without Parmesan cheese. it will be more like the French version of pesto called pistou.

One more tidbit, we’ve discovered that this soup is terrific finished with Maldon Smoked Sea Salt. Maybe it’s because we are crazy about smoky flavors, but it really takes it over the top.

Cualiflower Soup

Tips on Buying Cauliflower

The most common color is white, although you will see orange, green and even purple varieties. When buying cauliflower, choose head that are firm and white with no brown spots or areas. Florets should not be exasperated. Heads protected by a layer of green leaves are more protected. Cauliflower will last in the refrigerator about a week.

Other Helpful Links and Information

The Super-Veggies: Cruciferous Vegatables

All about cauliflower and the health benefits

The Le Creuset 5 1/2 quart Dutch Oven is a classic soup pot, and you can use it for lots more than soup. Mine is in constant use. Great investment. This color is fennel green.

12 Comments

Leave a Comment
Nancy@acommunaltable | October 22, 2013 at 10:20 am

Sally – this looks soooo good! I adore roasted cauliflower and this soup would totally satisfy my urge for a creamy soup!

    Sally | October 22, 2013 at 10:28 am

    Thanks Nancy! It is really rich and creamy, and non-dairy! Did it with coconut milk! Used Native Forest organic. The roasted garlic really makes it. For garlic lovers, you can add more.

Madonna/aka/Ms. Lemon | October 22, 2013 at 10:27 pm

What Nancy said. I am making my shopping list now. Love your new green pot.

Christine (CookTheStory) | December 15, 2013 at 3:36 pm

Your soup looks so delicious. I like the pesto swirl idea.

Linda | January 1, 2014 at 4:28 am

Hi Sally,

I want to try this soup, but I can’t seem to get beyond the roasted cauliflower part because my family likes eating it just like that! I never got them to eat a whole head of cauliflower before when I made it. I will try the soup soon though and will let you know how they like it. Thanks again for the recipe!

    Sally | January 1, 2014 at 2:12 pm

    Can’t wait to hear if they enjoy the soup! Great that they like cauliflower.

Linda | January 9, 2014 at 3:50 pm

Yes they did like the soup. I finally made it a couple of days ago with a head of golden cauliflower, and I skipped the pesto as I didn’t have any. They found it quite filling and I felt that it tasted better the 2nd day. I think the flavors seemed more enhanced. Thanks for the recipe!

chef | January 11, 2014 at 12:36 pm

made this soup today,
had to stop the whole family licking the bowl
delisious

    Sally | January 11, 2014 at 1:44 pm

    Love to hear that! Then you might like the recipe I am hoping to post tomorrow. It has roasted cauliflower in it.

Lawrence | March 8, 2014 at 2:47 am

Sensational – the only word to describe this soup!!

JOANNE HOLIDAY-DALE | April 5, 2014 at 1:58 pm

I can’t wait to try this. I’m cooking this as I write you and it smells heavenly!! I followed your recipe to the letter. The next time I may add fresh ginger or some cumin. I’m trying to incorporate some anti-inflammatory herbs and spices into my diet.

Annette | May 7, 2014 at 6:22 pm

Wow! What a fabulous soup!! Definitely a keeper!

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