Ingredients

The following ingredients have 9 Servings
  • 2 bulbs of garlic
  • 2 small or 1 large white onion, diced
  • 2 carrots, peeled and chopped
  • 4 cups chopped cauliflower
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 3.5 cups vegetable stock
  • salt and pepper, to taste

Instruction

  • Preheat oven to 400 degrees.
  • 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 1/4 tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.
  • 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.
  • Add the cauliflower, stock, rosemary and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.
  • Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.
  • Carefully pour into a blender an mix until smooth and creamy.
  • Season with salt and pepper.