Thursday, January 12, 2012

Roasted Garlic and Cauliflower Soup

I love roasted garlic.

Sometimes, I just wanna take one of those little brown cloves and pop it into my mouth, just to see what it would taste like.

I don't really like cauliflower.  Which is why adding roasted garlic to it is such a great idea.

Let's face it.  It's the new year and we're all on a bit of a health kick.  Soup can be a great part of that because it is low in calories, full of veggies, and keeps you full and satisfied.

I still want a chocolate brownie covered in caramel sauce.  And a lemon cupcake.  But hey, roasted garlic isn't bad for second place!

Roasted Garlic and Cauliflower Soup

1kg cauliflower
1/2 tsp salt
1/2 tsp pepper
1 tsp each of dried basil, oregano, cumin, red pepper flakes
1 bulb garlic
Olive oil
1 onion, diced
2 ribs celery
2 bay leaves
2 cups chicken broth (low sodium)
2 cups water
1 cup skim milk
1 tbsp cornstarch

Cut cauliflower into florets.  Toss in a large bowl with 1 tbsp olive oil and all spices.  Lay evenly on a baking sheet and bake at 200 degrees C.  Cut the top off of one bulb of garlic and drizzle a second tbsp of olive oil over the top.  Wrap in tinfoil and toss into the oven with the cauliflower.  Roast for 30-40 mins, until the cauliflower is nice and brown.  You may want to leave the garlic in for an extra 10-15 mins.

Meanwhile, dice onion and celery and saute in a large pot for 5-7 minutes.  Add bay leaves, garlic, broth and water and bring to a boil for 5 minutes.  Add cauliflower and continue to boil for another 10 minutes.  Remove bay leaves and blend soup until creamy.

In a small pot, add milk and cornstarch.  Heat and stir for a few minutes until the cornstarch is thoroughly mixed into the milk.  Do not let milk boil.  Gently stir into your soup.

Garnish with a bit of cheese, fresh parsley, or if you're feeling naughty, some bacon.

1 comment:

  1. Yum! I'm going to try this one next Winter. Do you ever eat roasted garlic? Cut it like you have done in the pic above, cover it in olive oil and salt and bake. When you squeeze from the bottom, the cloves pop out. Yummy!