Roasted Garlic Cauliflower Soup
Prep Time: 20 minutes
Total Time: 1 hour
Servings: 6
This is a creamy soup with parmezan cheese and a crunchy topping. Yum!
Roasted Garlic Cauliflower Soup
Ingredients:
For the Soup
1 head cauliflower, cut into florets
1 tablespoon olive oil
salt and pepper to taste
2 heads garlic, rosted
2 teaspoons oil
1 tablespoon oil
1 onion, diced
2 teaspoons thyme, chopped (or 1 teaspoon dried thyme)
4 cups vegetable broth or chicken broth
1/2 cup parmesan cheese, grated
1 tablespoon lemon juice
For the Topping
4 pieces bacon, cooked crisp
2 tablespoons panko breadcrumbs
1/2 tablespoon white sesame seeds
1/2 tablespoon black sesame seeds
1/2 tablespoon chia seeds
1/4 cup parmesan cheese, grated
salt and pepper to taste
2 teaspoons lemon zest
2 tablespoons parsley, chopped
Directions:
Preheat your oven to 425, then line a baking pan with parchment paper.
For the Soup
Toss cauliflower in oil, salt and pepper then arrange in a layer on a baking pan.
Cut the top 1/4" off garlic heads, drizzle oil on top, wrap in foil and put on the baking pan with the cauliflower.
Roast until cauliflower is tender and lightly golden brown to a little charred, for 20 to 30 minutes, tossing cauliflower half way through.
Fry bacon in a fry pan until crispy, then set aside and add onion and cook until tender, for 3 to 5 minutes.
Add thyme and cook until fragrant, for a minute.
Add broth, cauliflower and garlic, squeezed from the skins, bring to a boil, reduce heat and simmer for 10 minutes before pureeing with a a blender or food processor.
(Optional) Add 1 cup heavy cream, milk or almond milk, etc. to make soup creamier.
Mix in cheese and heat until melted, for a minute, before adding lemon juice.
For the Topping
Heat quinoa in a pan over medium heat until the quinoa starts popping and then slows down until there is more than a second between pops, stir to prevent burning.
Add breadcrumbs, seeds and cheese, then toast for a minute or two and stir.
Stir in lemon zest and parsley before serving as garnish on the soup. Enjoy!
Preheat your oven to 425, then line a baking pan with parchment paper.
For the Soup
Toss cauliflower in oil, salt and pepper then arrange in a layer on a baking pan.
Cut the top 1/4" off garlic heads, drizzle oil on top, wrap in foil and put on the baking pan with the cauliflower.
Roast until cauliflower is tender and lightly golden brown to a little charred, for 20 to 30 minutes, tossing cauliflower half way through.
Fry bacon in a fry pan until crispy, then set aside and add onion and cook until tender, for 3 to 5 minutes.
Add thyme and cook until fragrant, for a minute.
Add broth, cauliflower and garlic, squeezed from the skins, bring to a boil, reduce heat and simmer for 10 minutes before pureeing with a a blender or food processor.
(Optional) Add 1 cup heavy cream, milk or almond milk, etc. to make soup creamier.
Mix in cheese and heat until melted, for a minute, before adding lemon juice.
For the Topping
Heat quinoa in a pan over medium heat until the quinoa starts popping and then slows down until there is more than a second between pops, stir to prevent burning.
Add breadcrumbs, seeds and cheese, then toast for a minute or two and stir.
Stir in lemon zest and parsley before serving as garnish on the soup. Enjoy!
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