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    Home ยป Recipes ยป Soup ยป Roasted Garlic Cauliflower Soup

    Roasted Garlic Cauliflower Soup

    Published: Jan 2, 2017 ยท Updated: May 26, 2019 ยท This post contains affiliate links.

    Jump to Recipe Print Recipe

    This immune-boosting, inflammation-fighting soup filled with veggies will be your new staple even when you're not trying to fight that annoying cold.

    Roasted Garlic Cauliflower Soup from Living Well Kitchen

    I am determined to not start my year with a cold. My favorite way to prevent getting sick is to load up on the fruits and veggies like crazy.

    My favorite way to eat my veggies is undoubtedly soup, or wait maybe it's roasted vegetables... I love both.

    I have posted my fair share of soups on the blog over the past 5 years. I'm a firm believer in never having enough soups, so I am posting another one today.

    My friend Kendall (owner of barre3 New Orleans) shared this idea with me, and this is my take on her soup. And it is soo good!

    Roasted Garlic Cauliflower Soup from Living Well Kitchen

    This Roasted Garlic Cauliflower Soup is packed - and I mean packed - with immune boosting nutrients. I basically added everything (that would taste good together, obviously) into a big pot that would help me fight off any yuckiness in life.

    Plus, it's the best of both worlds since it has roasted garlic because roasted garlic is always a good idea.

    Roasted garlic gives anything it touches tons of flavor without the sharpness that regular garlic can sometimes have. I love that this soup showcases all the "boring" white veggies. Even though they aren't full of color, cauliflower, mushrooms, onions and garlic are all packed with nutrients. Plus, the spices are great for you!

    Roasted Garlic Cauliflower Soup from Living Well Kitchen

    It looks like there are a lot of ingredients but they are mainly just spices and veggies. In fact, that's pretty much the only thing in this soup.

    That being said, this soup doesn't have a ton of protein so it's not going to keep you full like a heartier soup might. That's why I like to sprinkle on nutritional yeast or parmesan cheese.

    Like most soup, it tastes better after sitting so it's great for leftovers. This soup makes a lot and freezes well.

    Roasted Garlic Cauliflower Soup from Living Well Kitchen

    Once you make this soup you'll realize how it's incredibly delicious and also makes you feel good from the inside out.

    Whenever I run out of it in the freezer, I make a new batch because I don't want to be without it 🙂

    I like to serve mine with a side of fruit for extra nutrients

    Roasted Garlic Cauliflower Soup from Living Well Kitchen

    Roasted Garlic Cauliflower Soup

    This immune-boosting, inflammation-fighting soup filled with veggies will be your new staple even when you're not trying to fight that annoying cold
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 16 cups
    Author: Meme

    Ingredients

    For the roasted garlic:

    • 1 TBSP oil
    • 5 heads garlic tips sliced off

    For the soup:

    • 1 TBSP oil
    • 2 heads cauliflower 16 cups chopped
    • 2 medium onions 3 cups, diced
    • 8 ounces mushrooms 3 cups chopped, sliced
    • 4 cups vegetable broth
    • 8 cups water
    • 3 tsp dried parsley
    • 1 tsp paprika
    • 1 tsp oregano
    • 1/2 tsp turmeric
    • 1/2 tsp cayenne pepper
    • 1/4 tsp ginger
    • 1/8 tsp nutmeg
    • 1/8 tsp black pepper
    • 1 1/2 tsp salt

    Instructions

    For the roasted garlic:

    • Preheat the oven to 375*F.
    • Add the garlic to a small baking dish where all the heads of garlic are in one layer. Pour oil over garlic. Cover with foil and bake for 45-60 minutes until garlic is soft.
    • Remove from oven and set aside until ready to use.
    • When ready to add to soup, squeeze all the cloves of garlic out and transfer to soup. (You should get about 1/2 to 2/3 cups garlic)

    For the soup:

    • Heat the oil in a large soup pot. Add the onions and cauliflower and saute for 5 minutes. Add mushrooms and cook for 5 more minutes.
    • Add the broth, water, parsley, paprika, oregano, turmeric, cayenne, ginger, nutmeg, black pepper and salt. Bring to a boil and reduce heat to a simmer.
    • Simmer for 15 minutes, stirring occasionally. Add in roasted garlic and simmer for 30 more minutes. Remove from heat.
    • Use an immersion blender to blend the soup until smooth or let cool and transfer to a blender until smooth.
    • Taste and adjust seasoning as needed. Enjoy!

    Notes

    *For more info on roasting garlic, check out this post on roasted garlic
    *You can use 2 pounds of frozen chopped cauliflower in place of the fresh
    *Recipe tested using olive oil
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo
    Click here for Nutrition Facts

    *
    Nutrition Facts
    Roasted Garlic Cauliflower Soup
    Amount Per Serving (1 cup)
    Calories 56 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Sodium 511mg22%
    Potassium 394mg11%
    Carbohydrates 8g3%
    Fiber 2g8%
    Sugar 3g3%
    Protein 2g4%
    Vitamin A 220IU4%
    Vitamin C 53.3mg65%
    Calcium 34mg3%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    *

     

    Meme

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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