Purple roasted cauliflower soup? You bet!
Who doesn’t love a colorful dish? How about a purple soup? I recently purchased a head of purple cauliflower because, well, it was purple. My original plan was to steam it and blend into smoothies. However, the other day was one of those freezing cold, gloomy New York winter days and I felt like a hearty, creamy soup.
In truth, you won’t believe that this is cauliflower soup. The addition of the potatoes make it so creamy and the roasted garlic adds a depth of flavor that, while I type this out, is making my mouth water.
This Roasted Cauliflower soup is:
- Creamy
- Dairy free
- Low Histamine
- Hearty
- Vegan option
- Great for winter days
Ingredients
- 1 head garlic
- 2 heads purple cauliflower, cut into florets
- 5 tablespoons olive oil, divided
- 1 onion, chopped
- 1 medium carrot, peeled and chopped
- 1 celery stalk, washed and chopped
- 3 Russet potatoes, peeled and cut into 1/2 inch cubes
- 4 cups chicken (or vegetable broth to make it vegan)
- 1 bay leaf
- salt and black pepper to taste
Instructions
Pre-heat over to 425 degrees
Cut the top off of the head of garlic (about a 1/4 inch), place on a baking sheet and drizzle with 1 tablespoon olive oil
Add the cauliflower florets into a large mixing bowl, drizzle with two tablespoons of olive oil, salt and pepper and toss
Place the cauliflower in a single layer onto the same baking sheet at the garlic and bake for 30 minutes
While the cauliflower and garlic bakes, add olive oil to a large skillet and heat on medium-high heat
Once hot, cook the chopped onion, celery and carrots until soft
Remove from heat and add the onion mixture to a large stock pot
Add the potatoes, chicken broth and bay leaf to stock pot and bring to boil
Lower heat and let simmer for 15 minutes
Once the cauliflower and garlic are done cooking, remove from oven, carefully squeeze out the garlic from skins, add garlic cloves along with the cauliflower to the stock pot
Allow to simmer for an additional 15 - 20 minutes or until cauliflower and potatoes are fork tender
Remove the bay leaf from stock pot
Using an immersion blender, blend the soup to consistency you prefer. I like mine a little more chunky
Serve with a little thyme or uncured turkey bacon and Enjoy
Notes
*If you don't have an immersion blender you can blend the soup in batches in a blender or food processor. **White cauliflower works too!
Looking for other delicious soup recipes? Check out Dairy Free Corn Chowder and the Creamy Broccoli Chicken Soup.
Stay warm friends!
xo,
L
