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Cauliflower Soup Loaded with Roasted Garlic (Vegan)

The perfect remedy for a cold winter’s day is hot soup. My cauliflower soup is both healthy and filling, loaded with roasted garlic and spiced to perfection. Let’s make a meal of it!

 

Living in New England, hot soup on a cold snowy day is the perfect meal. Accompanied by a salad, my cauliflower soup is an ideal healthy and filling lunch. It also makes an excellent main dish for dinner, along with freshly sliced bread and grilled vegetables. No matter how you choose to serve it up, you’ll love this uniquely flavorful soup.

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I love to make soups that are both flavorful and healthy. Therefore, I chose to alter the original ingredients of my cauliflower soup. To make it healthier, I recommend using unsweetened almond milk instead of cow’s milk. The almond milk has fewer calories on average, avoids lactose issues, and adds just enough smoothness to the soup. I will warn you, I love garlic, so this cauliflower soup is loaded with it. If you don’t want as much garlic, you can add only four roasted garlic cloves: Roasted garlic has a more mellow flavor, not as pungent as when boiled or sautéed.

Great recipes start with great equipment. I highly recommend this Dutch Oven, as well as this KitchenAid Professional Stand Mixer. They both come in so many great colors!

 

Cauliflower Soup with Roasted Garlic

 

Ingredients:

  • 3 tablespoons olive oil
  • 1 head of cauliflower, cut into florets
  • 3 leeks, thinly sliced, just the white part
  • 1 bulb garlic, roasted and peeled**
  • 3 cups vegetable stock
  • 1 teaspoon Himalayan pink salt
  • 1/2 cup almond milk, unsweetened
  • 1 teaspoon black pepper
  • 1 teaspoon fresh thyme

 

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Directions:

  1. Heat olive oil in a large stockpot over medium heat.
  2. Add cauliflower, leeks, and garlic. Sauté until the vegetables have caramelized, roughly 15 minutes.
  3. Add stock and reduce the heat to medium-low, simmering for about 20 minutes or until the cauliflower florets are soft and tender.
  4. Puree the mixture in a blender until smooth.  Then, pour the soup back into the pot. Add salt, pepper, and thyme.
  5. Stir in almond milk and simmer for 1-2 minutes.
  6. Serve immediately. Makes 4-6 servings.

** Preheat your oven to 400 degrees Fahrenheit. Slice off the top of each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

Enjoy!

 

 

More from the Chef:
GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com

 

 

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