Roasted Garlic and Cauliflower Soup

Description

I made a roasted cauliflower and garlic soup and it is going to blow your mind with the simplicity of its ingredients and the depth of its taste.

Roasted Garlic and Cauliflower Soup

Servings 4

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

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Ingredients

  

• 4 tbsp Olive Oil (1 tbsp for the Garlic, 1 for the Onion, and 2 for the Cauliflower)
• ½ tsp Salt (Distributed among all veggies for roasting)
• 1 Cauliflower Head (About 1 kg)
• 1 Red Onion
• 1 Garlic Bulb (or 2 small ones)
• 3-4 Bay Leaves
• 750 ml Veggie Stock
• 200 ml Cooking Cream
• ¼ tsp Black Pepper
• ½ tsp Salt (For Taste)

Instructions

 

•  Preheat your oven to 200°C. Wash and dry your veggies and then slice up the cauliflower and onion. The smaller the pieces, the faster they roast 💡
• Spread them in a large roasting tray. Add 3-4 bay leaves between them. Drizzle cauliflower and onion with olive oil and sprinkle with salt.
• Chop off the head of your garlic bulb and drizzle with olive oil and sprinkle with salt as well. Enclose in some aluminum foil.
• Roast all the veggies on the same tray for 35-40 minutes until they are cooked and golden. Remove the bay leaves, then add the onion, garlic, and cauliflower, black pepper, stock, and cream to the Kenwood Heat ‘n’ Blend. You can alternatively use any blender that you have on hand. Leave some little roasted cauliflower pieces to garnish your bowls. The blender will blend everything while heating to create a soup that is creamy, silky, and hot. Adjust the salt before serving. Garnish your bowls with some cauliflower and toasted bread and enjoy directly from the blender.

  You can grate some Parmesan cheese into the bowls too for some added umami.