Рецепт Roasted Garlic and Cauliflower Soup
If I really, really sit down and I think about it, I realize that my last 24 months or so have consisted of pretty reckless life changes. My husband and I had two well-paying jobs in Charlotte, NC, a nice group of friends, and a nice community to live in.
And then we heard about a horse farm for sale in SC, sort of decided over night to put in an offer on it without really considering what we’d do for work down in SC or actually even considering what it would even be like to have horses.
Turns out the Omnivore didn’t need some office job anyway (his book is getting him independent work!) and working as a vet technician for a few years actually prepared me to take a job as a high school biology teacher.
Yeah, I’m not sure any prediction would have placed me where I am today in terms of career or home location, but I’m 100% happy! One thing I’m sure of, however, is that any prediction would have placed my life with animals. Having pets and helping ones in need is truly a life choice of mine and that’s why I am holding my Charity Souper Bowl, so don’t forget! We have about two weeks until the deadline and unfortunately entries are sort of dribbling in…
Here’s my soup for the event. I already have a favorite cauliflower soup recipe but this one really gives it a run for the money. It is definitely different in flavor profile and texture. Lovers of roasted garlic come in; this soup is for you!
Roasted Cauliflower and Garlic Soup
Ingredients
- 1 russet potato
- 1 head garlic
- 1 head cauliflower
- 3 cups vegetable broth
- 2 cups water
- 2 – 3 ounces reduced fat cream cheese
- 1 tsp salt
- freshly ground pepper
- olive oil cooking spray
Instructions
Preheat oven to 425 degrees.
Wrap garlic head, whole, in aluminum foil.
Clean cauliflower head and chop into florets.
Place cauliflower in a 9×13″ baking dish and spray with olive oil.
Nestle garlic head into the corner of the pan and roast vegetables for 30 minutes or so until very tender.
Meanwhile, peel and chop potato.
Place potato, water, and broth in a large soup pot and bring to a low boil.
Allow potato to cook while cauliflower roasts.
When cauliflower is done roasting, remove garlic from aluminum foil and let cool slightly.
When cool enough to handle, gently squeeze garlic cloves out of papers and add to soup.
Add cooked cauliflower and salt to soup and puree everything with an immersion blender or in batches in a blender or a food processor.
Stir in the cream cheese and let cook stovetop on low until melted. Add water to thin to desired consistency if desired. Add pepper and adjust salt if necessary.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4