Recipe: Roasted Cauliflower + Garlic Soup
Soup is a champion in the Winter Comforter category, but it’s not everyday you get a superior stand out - the kind of soup that you want to eat again and again, night after night. Likewise, cauliflower is a very hit and miss veggie. We’ve been obsessed with it so far this winter, adding it to everything from curries to tacos but we’ve had our fair share of ill experiences before (childhood cauliflower cheese, we’re looking at you). In this case though, combining the two (soup and cauliflower) has created the recipe of dreams. There’s a bunch of garlic in there too, which definitely helps sways towards the ‘I want this every night’ status, along with nutritional yeast and apple cider vinegar. Not only are these ingredients great for you, but they’re also amazing at adding a whole new depth of flavour to a soup. We served ours with dukkah and coriander, and plenty of bread on the side too - we recommend this for a gluten free option, or a great hunk of sourdough for a gut-friendly dinner.
+ GARLIC SOUP
- 2 large cauliflowers, cut into small florets
- 2 heads of garlic cloves, peeled
- 2 tablespoons extra-virgin olive oil
- 2 white onions
- 750ml vegetable broth or filtered water
- 3 cups unsweetened dairy free milk (we used oatly)
- 3 heaped tbsp nutritional yeast flakes
- 3 tbsp apple cider vinegar
- 2 tsp Himalayan salt (more to taste if needed)
- freshly ground black pepper, to taste
Preheat the oven to 180 degree and line a large baking tray with baking paper. Spread the cauliflower florets and garlic cloves out over the lined baking tray and roast for 30 to 40 minutes.
About 10 minutes before the cauliflower is ready, heat the olive oil in a large pan over medium heat. Roughly chop the onion and sauté for 5 to 7 minutes, stirring occasionally.
Once the cauliflower and garlic have finished roasting, add these and the vegetable broth to the pan. Reduce the heat, cover, and simmer for 15 minutes.
Turn off the heat, and transfer the ingredients to a blender and blend until completely smooth. Alternatively, use an immersion blender to purée the soup whilst in the pan.
Add in the almond milk, nutritional yeast, apple cider vinegar, sea salt, and black pepper. Blend again until fully combined. Taste and adjust the seasoning as necessary.
Ladle the soup into bowls and serve warm with a drizzle of olive oil, fresh coriander and a sprinkling of nuts or seeds (or dukkah if you’re feeling fancy!)