What's better than roasted garlic or a bowl of hot soup in the winter? Enter roasted garlic soup!
Garlic is full of health benefits from supporting your immune system thanks to the wonderful plant chemical called allicin, which has anti-microbial properties! It also is full of antioxidants and may help to reduce blood pressure, lower inflammation and cholesterol!
If the garlic wasn't enough, this soups is super thick, creamy and indulgent thanks to the cauliflower. It also helps get your vegetables for the day in by including, carrots, onion, swede and leeks!
Total time: 30 minutes
2 bulbs of garlic
1 large white onion, diced
4 cups cauliflower
1/2 swede, diced
1 leek, chopped
1/2 tsp thyme
1/2 tsp rosemary
3.5 cups/ 850ml vegetable stock
salt and pepper, to taste
Preheat oven to 180C fan.
Cut the tops off 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 the foil and roast for 35 minutes.
Add the onion, carrot, swede and leek to a soup pot with a splash of the vegetable stock. Cook until starting to soften, about 5-6 minutes.
Add the cauliflower, stock, rosemary and time. Squeeze the roasted garlic our of the bulbs and add to the pot.
Simmer until the vegetables are completely soft and tender, approximately 20-25 minutes.
Carefully pour into a blender and mix until smooth and creamy.
Season with salt and pepper.
Tip: Double up the recipe and store in the fridge or freezer in portions!