Roasted Cauliflower and Garlic Soup

Roasted Cauliflower & Garlic Soup

from A Foodcentric Life

 

Ingredients

• 1 large head of cauliflower (about 2 1/2 pounds or a little over 1 kilo)
• 14 cloves of garlic, whole, peeled (1 large head)
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons olive oil, divided use
• 1 cup thinly sliced leek (white or pale green part only)
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 teaspoon dried thyme
• 3 cups broth (chicken or vegetable)
• 1 can (15 ounces, 425 grams) coconut milk

Directions

1. Pre-heat oven to 400° (204 C). Cut the outer green leaves and core from the head of cauliflower. Break the head into small florets, cutting stems as needed. Add florets and garlic cloves to a bowl and toss with 3 tablespoons olive oil, salt and pepper. Pour vegetables into a large rectangular baking dish. Roast until florets are tender when pierced with the tip of a sharp paring knife and edges are starting to brown, about 30 minutes. You may want to stir half of the way through.
2. While cauliflower is roasting, cook leek, carrot, celery and thyme in a large pot with last tablespoon of olive oil over medium-low heat, covered, until tender, about 10 minutes.
3. When the cauliflower is done roasting, add to the pot of vegetables and add broth. Bring to almost a boil, then turn heat down and simmer for 10 minutes.
4. Pour vegetables into a food processor or Vitamix and puree with coconut milk until smooth. Taste and add additional salt and pepper as desired. Serve hot. See post for garnish notes.

Note – Extra soup keeps covered and refrigerated for a few days and can be made ahead, then heated.
 
Vegetable Prep
Trim any outer leaves then cut the core from a head of broccoli. Break the head into small florets., trimming any extra stem. Scatter the cauliflower into a large baking dish and add whole, peeled garlic cloves. Toss with olive oil and roast until tender when pierced with the tip of a paring knife and edges are starting to brown. While the vegetables are roasting, cook the aromatics (leek, carrot, celery, thyme) softly and gently in a pot to coax out their sweet flavors.

Finish the Soup
When vegetables are done roasting, add cauliflower and broth to the pot and simmer until flavors have blended and all vegetables are tender, about 10 minutes. Puree with coconut milk, in a food processor or Vitamix, season and serve. This creamy soup gets it’s texture from the pureed vegetables and from the coconut milk. I use Native Forest organic or Whole Foods store brand. If you have never tried coconut milk in a soup recipe like this, know that it does not taste like coconut at all. Leftovers reheat great the next day. For garnish, I thin basil pesto down with a little coconut milk and swirl it into the soup, then drizzle with drops of golden olive oil. If you are vegan, make the pesto without Parmesan cheese. it will be more like the French version of pesto called pistou. One more tidbit, we’ve discovered that this soup is terrific finished with Maldon Smoked Sea Salt. Maybe it’s because we are crazy about smoky flavors, but it really takes it over the top.