Roasted Garlic Cauliflower Soup (Vegan)

Soups are the perfect meal in winter time! This roasted garlic cauliflower soup is so so creamy, garlicky and filling without the added calories and that why I love it so much! Its low in fat and carbs but full of flavour and nutrition. Gotta watch that waistline haha.

 Soups are the perfect meal in winter time! This roasted garlic cauliflower soup is so so creamy, garlicky
PREP TIME
COOK TIME
TOTAL TIME
Serves: 6-8
INGREDIENTS
  • 2 bulbs of garlic
  • 1 large white onion, diced
  • 2 carrots, peeled and chopped
  • 1 head cauliflower
  • handful fresh thyme
  • ½ tsp rosemary
  • 4 cups vegetable stock
  • salt and pepper, to taste
INSTRUCTIONS
  1. Preheat oven to 400 degrees.
  2. 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 olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.
  3. 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.
  4. Add the cauliflower, stock and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.
  5. Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.
  6. Carefully pour into a blender and mix until smooth and creamy. I used a hand blender that i just put straight into the pot but if you don’t have one a regular blender works as well.
  7. Season with salt and pepper.

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