Roasted Cauliflower and Garlic Soup
There’s something magical about taking a humble cauliflower and transforming it into a creamy, velvety soup. This roasted cauliflower and garlic soup is the epitome of simplicity: vegan, just three main ingredients, and perfect for cozy winter evenings.
Did you know that with a single head of cauliflower, a bulb of garlic, and some olive oil, you can create a soup so flavorful and comforting, it feels like it has far more going on? Let me walk you through this recipe that’s as easy as it is delicious.
Why You’ll Love This Soup
Minimal Ingredients: Just cauliflower, garlic, and olive oil (plus water, salt, and pepper—because those don’t count, right?).
Naturally Vegan: Creamy without any cream.
Winter Comfort: Perfect for warming up on cold days.
Nutrient-Packed: A sneaky way to get more veggies into your meals.
Ingredients
1 very large head of cauliflower, cut into 1-inch florets, leaves reserved
¼ cup extra-virgin olive oil, plus more for drizzling
1 head garlic
500ml water
Salt and pepper to taste
Method
1. Roast the Veggies:
Start by preheating your oven to 200°C (400°F). Toss the cauliflower florets and their leaves with olive oil, salt, and pepper on a sheet pan. For the garlic, cut off the top ¼ inch of the bulb to expose the cloves, drizzle with olive oil, sprinkle with salt, and wrap it in foil. Roast everything together for 30-35 minutes, until the cauliflower is browned and tender and the garlic is soft and fragrant.
2. Simmer the Soup:
In a large pot, bring 500ml of water and 1 teaspoon of salt to a simmer. Add the roasted cauliflower (reserve a small portion for topping) and any crispy browned bits from the sheet pan. Squeeze the roasted garlic cloves from their skins into the pot. Cover and simmer for 7-10 minutes until the cauliflower is very soft.
3. Blend to Perfection:
Take the pot off the heat and blend everything into a smooth, creamy soup using an immersion blender. If the soup feels too thick, add a bit more water to thin it out. Too thin? Simmer uncovered for a few more minutes to thicken. Adjust seasoning with salt and pepper as needed.
4. Garnish and Serve:
Ladle the soup into bowls and top with the reserved roasted cauliflower. Add a drizzle of olive oil and a grind of fresh black pepper for that extra touch.
