Ingredients

The following ingredients have 4 Servings
  • 4 bulbs of garlic 
  • 2 tbsp olive oil 
  • 1 onion, chopped
  • 2 cups cauliflower florets 
  • 1 russet potato, peeled and chopped 
  • 8 sprigs of fresh thyme 
  • 2 tsp Italian seasoning or herbs de Provence 
  • 1 Litre vegetable broth 
  • salt and pepper to taste 

Instruction

  • preheat the oven to 400 degrees F. Cut 1/2 inch off from the top of the garlic bulbs, then remove the outer layer of skin.  Drizzle with 1 tbsp olive oil then wrap in tin foil (completely covered) and bake for 40 minutes. Remove and let cool. 
  • Use your fingers to squeeze the bottom of the bulb of garlic, the cloves should pop out. You can also use a small spoon or fork to scoop out the cloves. 
  • Heat 1 tbsp olive oil in a pot on medium-high heat, then add the onion and let cook for 2-3 minutes until translucent. Add the cauliflower, potato, garlic, fresh thyme, Italian seasoning and mix together. Then add the broth, bring to a boil for 2 minutes, then reduce heat to a low setting simmer, covered for 30 minutes. 
  • Remove the thyme sprigs, then using a blender or hand blender, blend the soup until smooth and creamy. Season with salt and pepper to taste.