Now that the holidays have wrapped up and we have only four days of 2015 left, I’d rather spend that time with family and friends than in the kitchen. It should be clear by now, but soup is my favorite dish to make if I’m ever in a time crunch, lazy, sick, or cold. Which may be at least 80% of the year.
This soup is a cinch to make, but definitely benefits from a high-powered blender or an immersion blender to achieve the creamy texture. Better yet, if you can’t finish the whole pot of soup in one night, you can freeze it and take it to lunch the next day for something much more hearty than a cold, dead salad.
Roasted Garlic and Cauliflower Creamed Soup
1 large head of cauliflower, florets chopped
2 garlic cloves
1 leek, sliced into thin rings
4 cups vegetable stock, chicken stock or water
1 yellow onion, sliced
Cracked black pepper and salt
1. In a large, heavy pot on medium-low heat, gently cook the onions and leeks with olive oil until transluscent. Be careful to not burn or brown the onions and leeks.
2. Once the onions and leeks are translucent, mix in your cauliflower and one cup of broth or stock and simmer on low heat for 20 minutes.
3. While the cauliflower is simmering, heat your oven to 350 degrees. Chop off 1/4-1/2 inch at the narrow part of your garlic cloves, but do not discard. Place your garlic on an oven-safe pan and drizzle with a generous amount of olive oil, salt, and black pepper. Once the oven is hot, place the heads back on your garlic and bake for 20-30 minutes.
4. Once your cauliflower has simmered for 20 minutes, stir in the rest of the stock or broth and simmer for 30 more minutes.
5. Your cauliflower should be soft and easy to break apart by now. If you’re using a countertop blender, work in small batches to blend your soup. Whichever way, mix in your roasted garlic gradually, working with 4-6 cloves at a time. Blend until smooth and enjoy!