ROASTED GARLIC and CAULIFLOWER SOUP!

Inspired by Paul from Tir na n'Og Farm in Farmersburg, Iowa

2 Heads Cauliflower
Cooking spray
15 Cloves Garlic (1 large head regular store-bought or 3 heads of Porcelain hard neck)*
5 Cups Vegetable stock, low-sodium
1 Cup Yellow onion, chopped
1/2 Tbs Fresh thyme, finely chopped
2 Tbs Fresh lemon juice
1 Cup Green vegetable (peas, broccoli, chopped greens)
Fresh parsley sprigs, for garnish
salt (to taste)
Black pepper (to taste)
1 tsp Cayenne pepper
Parmesan, freshly grated (optional)

1 Preheat the oven to 350°.

2 Wash cauliflower and cut into small florets. Place cut cauliflower onto a cookie sheet lined with aluminum foil and spray lightly with cooking spray.

3 Cut off the top of the garlic bulb(s), spray with cooking spray, and place garlic onto cookie sheet with cauliflower. Put in oven to roast until cauliflower and garlic are soft (about 1 hour). Remove from oven and open garlic package to let cool.

4 In a soup pot, pour in enough vegetable broth to cover the bottom of the pot. Over medium heat, bring broth to a bubble and add onion and thyme. Saute, stirring frequently, until onion is translucent. Add a bit more broth and turn down heat if necessary to prevent burning.

5 Add roasted cauliflower, the rest of the broth, lemon juice, and thyme. Pick up garlic with aluminum foil still wrapped around its base and squeeze the roasted garlic into the pot. Increase the heat and bring to a boil. Reduce heat and simmer for 5 minutes.

6 Remove from heat and puree soup in food processor or blender. Return to heat and simmer for 20 minutes.

7 Add the green vegetables and simmer for about 5-10 more minutes (except if using spinach, which should be simmered for no more than a minute). Add the black pepper and cayenne pepper and season with salt.

8 Ladle soup into soup bowls. Sprinkle with chopped parsley and parmesan if desired.** Serve the soup immediately.***


Servings: 4

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