INGREDIENTS

  • 2 bulbs of garlic
  • 2 small or 1 large white onion, diced
  • 2 carrots, peeled and chopped
  • 4 cups chopped cauliflower
  • ½ tsp thyme
  • ½ tsp rosemary
  • 3.5 cups vegetable stock
  • salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Cut the tops of the bulbs of garlic so each clove is slightly exposed. Place each bulb on a small piece of tinfoil then drizzle ¼ tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.
  3. Add the onion and carrot to a soup pot with a splash of the vegetable stock and cook until starting to soften, about 5-6 minutes.
  4. Add the cauliflower, stock and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.
  5. Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.
  6. Carefully pour into a blender an mix until smooth and creamy.
  7. Season with salt and pepper.
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