Sunday, November 11, 2007

Cauliflower and Roasted Garlic Soup

We had two unused heads of cauliflower in the fridge, so I whipped up this soup for lunch. I was aiming for a creamy yet hearty texture, and this really fit the bill.

INGREDIENTS
- 2 tbsp oil
- 1 onion, diced
- 2 celery stalks, sliced
- 3 leeks, thinly sliced (just the white parts)
- 2 heads of cauliflower, cut into florets
- water
- 1 head of garlic
- 1 cup nutritional yeast
- plain soymilk
- salt and pepper to taste
- dried herbs for garnish (I used parsley, but I think chives would be nice)

METHOD
1. Saute onions, celery, and leeks for 15 mins on med-hi in a big stockpot. Seriously. This recipe makes a lot of soup.
2. Meanwhile, peel all the cloves in the head of garlic. Place in a pouch of aluminum foil with a splash of oil. Roast on a med-hi BBQ for about 15 mins.
3. Add in cauliflower florets. Add in water until it sits just under the veggies (i.e. not covering them). Cover and simmer until cauliflower is soft and easily broken up with a spoon.
4. Add in garlic cloves and blend in the pot with a hand blender. Blend in soymilk until desired consistency is reached (I used about 3 cups). Blend in nutritional yeast and salt and pepper to taste. Garnish each bowl with dried herbs when serving.

10 comments:

Lynn / vigilant20 said...

I never thought of making a soup from cauliflower. I have a bunch in my freezer too....mashed cauliflower maybe?

Happy Herbivore said...

you are a constant help. I have two heads sitting in my fridge & started searching through fellow vegan blogs trying to find a way to use them..again you delight & save the day!

http://happyherbivore.blogspot.com/

Vegan Dad said...

(Cue Mighty Mouse theme song). Glad to be of help. It's funny, our cauliflower is still local, and thus dirt cheap, and thus crowding our small fridge. I am sure come February, when the price reaches 5 bucks a head, I will be looking back fondly on the days when I had cauliflower coming out of the wazoo.

Patchoulia said...

I found this soup really, really bland. I can't figure out what I did wrong.

Vegan Dad said...

Bland is not good. It really shouldn't be, with the entire head of garlic and the leeks. Plus , the nutritional yeast, salt, and pepper. It should be smooth and comforting . . . mellow, but not bland.

Patchoulia said...

I know--I was surprised too! I was so excited about it, too!

Maybe too much water, not enough blending. I think it's time for a new hand blender.

Meredith said...

I know this recipe was posted ages ago, but I have to comment! Just found your blog this afternoon and decided to make this yummy sounding soup. I halved the recipe (that's a LOT of cauliflower!), added parsnips and artichokes in place of leeks, seasoned with thyme, and mashed the simmered veggies with an old fashioned masher (I am a poor 20-something with no hand blender). It is by far the best first-try I've ever had on a soup recipe, and also my first ever vegan soup. So delicious! Thanks for the inspiration, vegandad.

beckiwithani said...

Just got here from the Happy Herbivore. The soup (and other recipes) look amazing! Our family is newly vegan(ish), so I'm always on a search for recipes. Thanks.

beckiwithani said...

I ended up making this into a bean-and-cauliflower soup, with a strong ginger flavor and very little garlic. So pretty much a different soup altogether ... but all thanks to your inspiration!

Kelley said...

uh oh, now I'm torn between this and the cauliflour chowder for dinner tonight. . .