Ingredients (Serves ~4-6)

For the Soup

• 1 large head cauliflower, chopped into florets
• 4 shallots, halved
• 4 garlic cloves, whole, skin on
• 3 tbsp olive oil
• 1 teaspoon turmeric
• 6 cups chicken broth
• Salt and pepper, to taste

For the Parsley Oil Topping

• 1/4 cup (4 tablespoons) fresh parsley, chopped
• 3 tbsp olive oil
• 1 pinch of sea salt

Roast the Vegetables

Preheat your oven to 400°F.

On a large baking tray, toss the cauliflower florets, halved shallots, and the 4 whole, skin-on garlic cloves with the 3 tbsp of olive oil, 1 teaspoon of turmeric, salt, and pepper.

Spread them out in a single layer.

Roast for ~25-30 minutes. The vegetables are done when they are tender and have a nice golden-brown color.

Blend the Soup

Once the vegetables are roasted and cool enough to handle, squeeze the soft roasted garlic from its paper skins. Discard the skins.

Add the roasted cauliflower, shallots, and squeezed garlic to a blender.

Pour in the 6 cups of chicken broth and blend until the soup is completely smooth and creamy.

If you are using a standard blender, you will need to do this in batches. Be careful when blending hot liquids; do not fill the blender more than halfway, and cover the lid’s vent with a folded towel to let steam escape.

Serve the Soup

You can serve the soup straight from the blender if the broth was hot. If it has cooled down, pour the blended soup into a pot and gently warm it over medium heat.

Season the soup with additional salt and pepper to taste.

In a small bowl, mix together the 1/4 cup of chopped parsley, 3 tbsp of olive oil, and a pinch of sea salt to make the parsley oil.

Ladle the soup into bowls and drizzle with the parsley oil.

Print Pin

Creamy Cauliflower Soup

This is a straightforward puréed soup that gets its flavor from roasting the cauliflower, shallots, and whole garlic cloves with turmeric. Roasting the vegetables first gives the soup a deep, caramelized flavor that you can’t get from just boiling them. The soup is finished with a simple, fresh parsley oil.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

For the Soup

• ▢ 1 large head cauliflower chopped into florets
• ▢ 4 shallots halved
• ▢ 4 garlic cloves whole, skin on
• ▢ 3 tbsp olive oil
• ▢ 1 teaspoon turmeric
• ▢ 6 cups chicken broth
• ▢ Salt and pepper to taste

For the Parsley Oil Topping

• ▢ 1/4 cup fresh parsley 4 tablespoons, chopped
• ▢ 3 tbsp olive oil
• ▢ 1 pinch sea salt

Instructions

• Preheat oven to 400°F.
• Toss cauliflower, shallots, and garlic with olive oil, turmeric, salt, and pepper on a baking tray.
• Roast vegetables for 25-30 minutes until golden and tender.
• Squeeze roasted garlic from skins and add to blender with roasted vegetables.
• Pour in chicken broth and blend until smooth, working in batches if needed.
• Warm soup in pot if necessary.
• Season with salt and pepper.
• Mix parsley, olive oil, and sea salt for topping.
• Serve soup drizzled with parsley oil.

Notes

Be careful blending hot liquids; do not fill blender more than halfway and cover vent with towel.