This soup is the perfect winter soup. I make a batch and hope it lasts the whole week.
Note: If you prefer to use frozen cauliflower, roast directly from the freezer and follow the recipe as written.
- Cook Time
- Prep Time
2 heads cauliflower, cut into large flowers
- 3-4 cloves of garlic
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
4 cups vegetable or chicken broth
1 On a greased baking sheet, spread out cauliflower and garlic cloves.
2 Drizzle evoo over top and sprinkle with salt.
3 Roast cauliflower at 375°F until golden brown. When the cauliflower gets a caramel hue and some of the tips are almost burnt remove from oven.
4 Place cauliflower and garlic into a large soup pot. Add broth and water so that cauliflower is covered and then add an additional cup of water.
5 Bring to a boil, then reduce to a simmer. Simmer with lid on for 1-1½ hours.
6 Remove from heat. Puree with an immersion blender as smooth as you like. I like when there are still some small chunks left in the soup. Serve immediately or cool and freeze in individual portions.
Garnish with crumbled kale chips, snipped chives, or chopped parsley.