Roasted Cauliflower & Garlic Soup.

I love soup!  It’s a cool, dark, dismal kind-of-day today.  Okay so I made cauliflower soup.  I know some of you are thinking how much you hate cauliflower.  It is, I agree, the most boring of veggies but once you roast it, paired up with garlic, it transforms this bland and boring vegetable into something heavenly.  Trust me… you need to try this recipe!  I swear, you will never look back!

 

Ingredients:

1 large head of cauliflower, washed and cut into florets
1 head of garlic, yes the entire head.  Peeled and roughly chopped
Olive oil
Salt and pepper to taste
2 stalks of celery, washed and sliced
3 carrots, washed, peeled and sliced
1/2 of a medium size onion, diced
4 cups of chicken stock (vegetable stock for a vegetarian option)
3 tablespoons of fresh parsley, chopped
2 tablespoons of Smart balance butter or regular butter (whichever you have on hand)
2 cups of low or non-fat milk
1 tablespoon + 1 teaspoon of all-purpose flour

Optional topping:  Prosciutto  pan-fried in a bit of oil until crispy.  Crumble and sprinkle onto of each bowl.

Directions:

Preheat your oven to 350 degrees.  Place the cauliflower and garlic on a baking sheet.  Drizzle with olive oil, salt and pepper.  Give a good toss.  Then roast for 45 minutes or until you start to see some brown edges on the cauliflower.  Toss midway through to evenly roast.

In a dutch oven over medium heat, add about 1 to 2 tablespoons of olive oil.  Add your mirepoix (celery, onion and carrots).  Cook for about 8-10 minutes or until the onions become translucent.  When the cauliflower and garlic are done, add that to the dutch oven.  Stir.  Then add the stock and parsley.  Bring to a boil.  Cover and then reduce the heat.  Let this simmer for about a half hour.

In a separate small sauce pan, you are going to make a white sauce that will be used to thicken the soup.  Add the butter and once melted, stir in the milk and flour.  Whisk until the mixture boils.  Turn the heat off and whisk for another few minutes.  The sauce will be thickened.  Then pour it into your soup pot.  Give a good stir.  Taste and adjust the salt and pepper.  Let it simmer over a very low flame for 1+ hours.  I let it simmer all afternoon to develop the flavors.  If you like it chunky, leave it as it.  If not, you can use a hand immersion blender to puree the soup (which is what I did).

— Knead to Cook

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13 Comments

  2. U have this recipe listed as vegetarian? With the use of chicken stock? & Prosciutto? It could easily b made into a vegetarian soup, by using vegetable stock & tempeh or tofu instead of the prosciutto. But as listed…. It’s not vegetarian, sorry! “)

      1. OH. MY. GOD.
        This soup was simply AMAZING!!!
        I had a couple parsnips left from a previous recipe and added it to the soup.
        I have a new soup in my repertoie – thanks to you! Hubby said thank you! 🙂

  5. Made for lunch today, teenage sons weren’t too sure but after one taste they were sold … even went back for seconds. Thank you

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