The roasting intensifies the flavor of the vegetables and the all-natural stock allows you to avoid soup mixes and keep things healthy and nutritious.
Roasted Garlic Cauliflower Soup
Servings
6 Servings
Ingredients
- 2 pounds cauliflower
- 2 tablespoons oil
- 1 teaspoon salt
- ½ teaspoon pepper
- Garlic and other various spices of choice
- 4 cups soup stock
- 3 carrots
- 3 stalks celery
- 1 large onion
- 2 cups fresh herbs
- 1 whole head garlic
- 1 tablespoon black peppercorns
- 8 cups water
Instructions
- Cauliflower Soup:
- Roast vegetables in a 450°F oven with oil, salt, pepper and additional spices as preferred.
- 2. Bring stock to a simmer (can use homemade or store-bought stock).
- Combine 4 cups of stock and roasted vegetables. Simmer for 15 minutes.
- Puree until very smooth (use a blender or immersion blender). Serve or freeze for later.
- Basic Vegetable Stock:
- Place all ingredients in a large pot. Bring to a boil and simmer for an hour.
- Let cool and strain.
- Tip: You can divide the stock into small containers for later use.
Use this recipe simple-vegetable-stock <https://jamiegeller.com/recipes/simple-vegetable-stock/>
what herbs to you add to make the vegetable stock?