Roasted Garlic Cauliflower Soup (Vegan)
Roasted garlic cauliflower soup - this easy vegan soup is packed with flavour from a whole head of roasted garlic. Made with a handful of simple ingredients it is smooth and creamy without any added cream, just blended butter beans and roasted cauliflower.
Servings 4 people
Ingredients
- 1 head of garlic
- 1 extra large or 2 small heads of cauliflower (about 700g prepared weight)
- 2 Tablespoons olive oil
- 1 large onion peeled and chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon smoked paprika (optional)
- 1 litre (4 cups) vegetable stock
- 400 g (14 oz) tin of butter beans
- salt and pepper
Instructions
- Preheat the oven to 200℃/180℃ fan/400℉/gas mark 6.
- Slice the top off of the head of garlic so that the tops of the cloves are exposed. Drizzle with a little olive oil and wrap in tin foil so that it is fully enclosed.
- Cut the cauliflower into florets. Spread them out in a roasting tin and toss with a Tablespoon of olive oil and some salt and pepper. Place the wrapped garlic in the tin and roast for 35-45 minutes until the cauliflower is golden and tender and the garlic is soft and golden brown. The garlic may need longer in the oven than the cauliflower.
- Meanwhile, heat a Tablespoon of oive oil in a saucepan over a low heat. Add the onion, thyme, rosemary and bay leaf and cook gently for 10-15 minutes until the onion is soft and translucent.
- Add the smoked paprika and stir for a few seconds then add the stock and butter beans, bring up to a simmer and cook for 5 minutes.
- Pour the soup base into a blender and add the roasted cauliflower. Squeeze the garlic cloves out of their skins and add them to the blender.
- Blend until smooth, taste and adjust seasoning as needed then serve.
Notes
See post above for tips, details, storage instructions and step-by-step photos.