Roasted Garlic and Cauliflower Soup

Roasted garlic not only adds a delicious flavor to the soup but also offers numerous health benefits, including boosting the immune system and reducing the risk of cardiovascular diseases.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Roasted Garlic and Cauliflower Soup

Cooking Method: Roasting, Simmering Cuisine: American Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 4 cloves Garlic
• 1 head Cauliflower
• 2 tablespoon Olive Oil
• 4 cups Vegetable Broth
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Heavy Cream
• 2 tablespoon Fresh Parsley

Instructions

1. Preheat the oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in foil. Roast for 40 minutes.
2. In a large pot, heat olive oil over medium heat. Add cauliflower florets and cook until golden brown, about 5 minutes.
3. Squeeze the roasted garlic cloves out of their skins and add them to the pot with cauliflower.
4. Add vegetable broth, salt, and black pepper. Bring to a simmer and cook for 20 minutes, until cauliflower is tender.
5. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
6. Return the soup to the pot and stir in heavy cream. Heat over low heat until warmed through.
7. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 5g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.