Roasted Cauliflower and Garlic Soup
This delicious creamy cauliflower soup is best in the winter!
About this Recipe
This cauliflower soup is very healthy because it is made of vegetables and does not contain much fat. It is also very fragrant because of the roasted garlic. Garlic goes very well with cauliflower! This roasted cauliflower soup is ideal for your weight loss diet.
- 500 g cauliflower
- 1 clove of garlic
- 2 tbs. olive oil
- half cup of vegan milk
- 100 g celery
- 1 small onion
- 1 carrot
- 2 cups water or vegetable stock
- fresh parsley
- bread croutons
Healthy, nutritious, and easy to add to various dishes, cauliflower is one of the foods that contribute to the proper functioning of the heart, maintains hormonal balance, stimulates eye health, and prevent the development of various diseases. Along with cabbage, broccoli, and kale, cauliflower is part of the same family of vegetables.
Step by Step Instructions
Cauliflower and garlic are washed and cut into small bunches that are sprinkled with a little olive oil, salt, pepper, and other herbs. Place in a tray on baking paper and place in the oven covered with aluminum foil.
Bake for approx. 30 minutes until soft. Remove the foil and raise it above to brown for 10 min until slightly golden. When ready, the garlic should be soft.
Use a blender to get a fine cream from all cooked vegetables. Meanwhile, melt the butter in a pot and add the onion, celery, and carrot, finely chopped—Cook over medium heat for about 10 minutes.
Season with salt, pepper, then add water and vegan milk and cook until the carrot is soft. Finally, we put the cauliflower in the pot, together with the core of the roasted garlic. Bring to the boil and remove from the heat.
Meanwhile, cut slices and then pieces of bread, sprinkle with olive oil, salt, and herbs, and put for 10 minutes in the tray where the cauliflower was, without baking paper.
The soup is served hot with fresh parsley, green onions, and baked bread croutons on top.