Cauliflower Soup Recipe With Roasted Garlic Oil

Dairy-free, gluten-free and vegan, this comforting and deliciously creamy cauliflower soup recipe made with roasted garlic oil will satisfy every eater.

Cauliflower Soup Recipe

This flavorful, luscious, dairy-free cauliflower soup recipe is sure to satisfy. Topped with roasted garlic oil, it will be a hearty soup most everyone can enjoy.

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Author Jared Koch is on a mission to supply sensible, and healthful home cooking options for anyone interested in integrating good foods into their lives. The Clean Plates Cookbook (Running Press, 2012) shows readers how to shop for the best ingredients no matter what their diet. Omnivores, vegetarians, and vegans can all practice clean eating. This excerpt from chapter nine “The Recipes” is a dairy-free cauliflower soup recipe with roasted garlic oil suited for both vegetarians and vegans.

You can buy this book from the GRIT store: The Clean Plates Cookbook.

More from The Clean Plates Cookbook:

• Vegetarian Corn Chowder Recipe 

Cauliflower Soup Recipe With Roasted Garlic Oil

Here’s an excellent example of how quick and easy it is to make a warming homemade soup. It’s lusciously creamy even though it’s dairy-free — and it’s finished with a drizzle of always-welcome roasted garlic oil.

Serves 4 to 6

3 tablespoons organic extra-virgin olive oil
5 cups/455 g small cauliflower florets (from 1 small head)
1 large yellow onion, cut into 1/4-inch/0.65 cm dice
8 garlic cloves, minced
2 teaspoons coarsely chopped fresh oregano leaves
2 teaspoons coarsely chopped fresh sage leaves
4 cups/950 mL organic reduced-sodium chicken or vegetable stock
Fine sea salt to taste
Freshly ground black pepper to taste
3 tablespoons roasted garlic oil

In a large saucepan or small stockpot over medium heat, heat the olive oil. Add the cauliflower and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the onion, garlic, oregano, and sage and cook, stirring occasionally, until the onion is very tender and the entire mixture is beginning to brown, 8 to 10 minutes. Add the stock, scraping up any browned bits on the bottom of the pot. Bring to a boil, lower the heat to a simmer, and cook until the cauliflower is very tender, about 5 minutes. Working in batches if necessary, transfer the soup to a blender or food processor, or use an immersion blender, and puree (be careful — the mixture will be hot), scraping down the bowl or jar as necessary. Reheat the soup if necessary and add salt and pepper to taste. Serve hot, drizzled with the garlic oil.

This excerpt has been reprinted with the permission of The Clean Plates Cookbook, published by Running Press, 2012.