Roasted Garlic and Cauliflower Soup

I have to admit, I have been on a bit of a soup kick as of late. I find soup to be the perfect on the go meal as well as such a comfort on a fall evening. It is important when eating a soup as a replacement meal to make sure it is nourishing, well balanced and of course tastes great!

Cauliflower is one of those vegetables that gets a bad wrap, or at least it did when I was growing up. It was a vegetable not often fed to us, because my mother grew up eating it, but unfortunately for her it always ended up being served burnt, needless to say she was not a fan.

It is constantly my mission to take those not so loved vegetables and make them really lovable, and I think this soup does just that.Cauliflower is full of vitamins, minerals and nutrients but let’s get to the good stuff, how can it help you in your everyday life?

  • Where did I put my keys? Did I shut the lights? Thats right we can all have memory lapses, but the choline is cauliflower is said to boost brain health!

  • Feeling bloated? Cauliflower is full of anti-inflammatory nutrients so say goodbye to inflammation from the inside out!

  • Fiber makes for a happy belly!

  • Looking for some stronger hair and nails? Well cauliflower has biotin which if you didn't know is a friend to hair and nails!

Now for the recipe...

creamy cauloflower soup.JPG

Roasted Garlic and Cauliflower Soup

Servings - 4


  • 1 medium head of cauliflower, cut into florets

  • 4 whole garlic cloves

  • 3 Tsp extra virgin olive oil

  • 1 Tsp thyme

  • 1 Tsp rosemary

  • 2/3 cup raw unsalted cashews

  • 2 leeks, chopped (white and light green parts)

  • salt and pepper

  • 5 cups water


Preheat the oven to 375F. On a baking sheet place chopped florets and garlic cloves and toss with 2 Tsp EVOO, season with thyme, rosemary, salt and pepper. Place cauliflower in the oven and cook for 25-30 minutes or until tender, use a fork to test doneness.

Meanwhile place the cashews in a bowl and cover with water and soak for 30 minutes or until ready to use.

In a large saucepan, heat 1 Tsp EVOO over medium-high heat. Add leeks and sauté until slightly softened and fragrant. Next add in the roasted cauliflower, garlic, 1 tsp salt and 5 cups of water and bring to a boil. Reduce to medium heat, cover, and let simmer for 10-15 minutes or until cauliflower is easily mashed.

Remove soup from heat and let cool slightly and place in a blender. Strain cashews and add to the blender. Puree the soup smooth, about one minute. Pour the soup back into the saucepan over low heat and stir, season with salt and pepper as needed and serve.

Optional - roast some brussels sprout chips to add a pop of color and a little crunch.



Lauren Courtney

Recipe, FoodLauren UngerRoot, Crown