Roasted Garlic Cauliflower Soup

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Roasted garlic cauliflower soup

The roasting intensifies the flavor of the vegetables and the all-natural stock allows you to avoid soup mixes and keep things healthy and nutritious.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

Cauliflower Soup:

  • 2 pounds cauliflower
  • 2 tablespoons oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Garlic and other various spices of choice
  • 4 cups soup stock

Basic Vegetable Stock:

  • 3 carrots
  • 3 stalks celery
  • 1 large onion
  • 2 cups fresh herbs
  • 1 whole head garlic
  • 1 tablespoon black peppercorns
  • 8 cups water

Preparation

Cauliflower Soup:

1. Roast  vegetables in a 450°F oven with oil, salt, pepper and additional spices as preferred.

 2. Bring stock to a simmer (can use homemade or store-bought stock).

3. Combine 4 cups of stock and roasted vegetables. Simmer for 15 minutes.

4. Puree until very smooth (use a blender or immersion blender). Serve or freeze for later.

Basic Vegetable Stock:

1. Place all ingredients in a large pot. Bring to a boil and simmer for an hour.

2. Let cool and strain. 

Tip: You can divide the stock into small containers for later use.

As seen in Joy of Kosher with Jamie Geller Magazine

Fall 2013, Subscribe here!

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