Roasted Cauliflower Garlic Soup
A simple but flavorful roasted veggie soup
  • 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
  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!
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
Recipe by Pirate Jeni at