Roasted Cauliflower and Garlic Soup
In short: Cauliflower roasted until golden, then simmered with sweet roasted garlic and potato and blended into a silky, dairy-free soup. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 215 kcal
Cauliflower turns nutty and sweet when it roasts, and that is the whole idea behind this soup. The florets and a whole head of garlic go into a hot oven until browned and soft, then everything simmers briefly with onion and potato and gets blended smooth. There is no cream involved, yet the texture is velvety. A pinch of nutmeg and a squeeze of lemon finish the pot.
Instructions
- Heat the oven to 220°C (425°F). Toss the cauliflower florets with 2 tablespoons of the oil and 1/2 teaspoon of the salt on a large baking sheet. Slice the top off the garlic head, drizzle the cut side with a few drops of oil, wrap it in foil and set it on the sheet.
- Roast for 30 minutes, tossing the cauliflower once, until the edges are deep golden and the garlic cloves feel soft when pressed.
- While the vegetables roast, heat the remaining oil in a large pot over medium heat. Cook the onion for 6 minutes until soft. Add the potato and the stock and simmer for 10 minutes, until the potato is tender.
- Add the roasted cauliflower to the pot. Squeeze the soft garlic out of its skins into the soup and simmer for 5 minutes.
- Add the nutmeg, remaining salt and the pepper, then blend until completely smooth. Add a little water if the soup is too thick. Stir in the lemon juice and taste for salt.
- Serve topped with chives.
Tips
- Roast until the edges are properly brown. Pale cauliflower makes a flat, slightly sulfurous soup.
- Set aside a few roasted florets and float them on top of each bowl for some texture.
Questions and answers
Can I make cauliflower soup without potato?
Yes. The potato adds body, but you can leave it out and blend in a handful of cooked white beans or a few spoonfuls of cooked rice instead.
Why does my cauliflower soup taste bitter?
Pale or overcooked cauliflower can taste bitter and sulfurous. Roast it until browned, do not boil it for long, and finish the soup with a little lemon juice to balance it.
Can I freeze cauliflower soup?
Yes, for up to 3 months. Reheat it gently while whisking, and add a splash of water or stock if it has thickened.
How long does it take to make Roasted Cauliflower and Garlic Soup?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Roasted Cauliflower and Garlic Soup?
About 215 kcal per serving, with 6 g of protein, 26 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 26 g |
| Fat | 10 g |
| Fiber | 7 g |
| Sugar | 9 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
