Roasted Cauliflower Garlic Soup

I have had a bulb of fennel in my fridge since I cut the fronds off to make Gravlax. I have been trying to think of something to do with it for a while.

Also, I’ve been really craving soup. It’s all Melicious’s fault because I made her Sweet Potato Soup with Bacon… twice. And now all I can think about is creamy, thick, pureed veggie soups.

So I got this idea. I would roast it with some other stuff and puree it. You know… Just toss some stuff together and hope for the best. Honestly, the last time I tried that I got some curried broccoli soup that neither of us ate..

Because it sucked.

This time I decided to use an entire head of garlic.

Roasted-Garlic

This soup does not suck. In fact it’s pretty fucking awesome.

So awesome that I took a bazillion pictures so instead of just posting all the pics, I am giving you a video of all the pics. With music.. punk like music.. because this soup rocks that hard.

5 from 1 reviews
Roasted Cauliflower Garlic Soup
 
A simple but flavorful roasted veggie soup
Ingredients
  • 1 head of Cauliflower
  • 1 celery root (about a pound)
  • 1 head of garlic
  • 1 bulb of fennel
  • 1 quart of chicken stock
  • Olive oil
  • salt and pepper
Instructions
  1. Preheat oven to 425 degrees
  2. Line two sheet pans with aluminum foil
  3. Cut the fronds off the fennel and cut into wedges
  4. Cut the cauliflower into florets
  5. Peel and cube the celery root
  6. Cut the top off the garlic
  7. Spread the veggies out over the sheet pans and drizzle with olive oil. Toss with your hands to coat. Make sure you get a good amount on that garlic head. Salt and pepper the veggies
  8. Roast in the oven for 15 minutes. Stir the veggies and flip the garlic head over. Roast for 15 more minutes.
  9. Smoosh the garlic out of it's skin. It should slide right out.
  10. Put all the veggies in a stock pot and cover with the chicken stock and a quart of water.
  11. Bring to a boil and then simmer for about 30 minutes, or until all the veggies are tender.
  12. Puree your soup, season with additional salt and pepper and enjoy!
Notes
I happened to have rosemary salt on hand so that is what I used to season the salt. You could also add a touch of fresh rosemary to deepen the flavors

About Pirate Jeni

As a child, Jeni fell in love with the Little House on the Prairie books, mostly because of all the wonderful things that were made at home from the simplest ingredients. Most weekends, Jeni can be found in her kitchen creating the basics for future meals. Culturing cheese and yogurt, breaking down larger cuts of meat into usable portions or for future grinding, fermenting cabbage, preserving fruits and veggies or dehydrating snacks of any variety keep her busy pretty much all weekend. When not involved in culinary pursuits, she enjoys knitting, crocheting, spinning and sewing as hobbies.

6 Comments

  1. wow, thanks bunches! i may use potatoes instead of cauliflower, as that is what i have on hand . . .

  2. That soup looks so good. I’m not a big cauliflower fan, but this may convert me. Coincidentally, I’ve been trying new things lately, and celery root is on my list.

    • It’s such a melding of flavors that I hesitated to call it “cauliflower soup”. You’d probably be surprised at how little it tastes like cauliflower. The roasting really changes everything.

  3. I actually have every one of these ingredients in the fridge right now. I know what I’m having for lunch!

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