The method of this soup can be used for such a large variety of vegetables. I know that you can swap the cauliflower for broccoli, and I do not see why this cannot translate to potatoes, leeks, carrots, or any other vegetables that roast well and has a good, hearty flavor. If you don’t have stock, use bouillon or even just hot water and then season it according to taste. If you do use bouillon, remember that the contents will likely taste saltier than stock or hot water and do not season with salt until later. If you don’t have a blender or food processor, you can use a potato masher, but it is also just fine to roast the vegetables and garlic cloves whole for aa little bit and then toss into the stock.
- 1 head of cauliflower (white or purple)
- Vegetable stock or Roasted Garlic Soup
- 1 yellow onion
- 4 (less or more, depending on preference) cloves of garlic if not using the roasted garlic soup base
- Olive oil, black pepper, garlic & onion powder
- Large pot & blender/food processor/potato masher necessary
- Dice 1 onion and garlic cloves (if not using the roasted garlic soup base)
- Remove the stem & leaves of the cauliflower, and deconstruct the head into its small florets
Option one: Heat olive oil in a large pot. Add diced onion and garlic and begin to saute. Add cauliflower florets (save your stems and leaves for another stock or even a pesto) once fragrant. Add garlic and onion powder, and cracked pepper, and continue to saute until slightly browned. Lightly flour and mix. Cover with vegetable stock, drizzle with olive oil and bring to a boil. Do not let the florets stick to the bottom. Once the cauliflower is “mashy”, add to your processor or blender and mix in small batches – it shouldn’t be too thick or too soupy, but hearty in between. Serve with fresh cracked pepper.
Option two: Make a batch of my roasted garlic soup. Then continue as above; heat olive oil in a pot. Add diced onion and saute. Add cauliflower florets once the onions are fragrant. Add garlic and onion powder, and cracked pepper, and continue to saute until slightly browned. Lightly flour and mix. Cover with the roasted garlic soup, drizzle with olive oil and bring to a boil. And continue the same as above.
Top with a crackled black pepper and maybe a few drops of olive oil.