This immune-boosting, inflammation-fighting soup filled with veggies will be your new staple even when you’re not trying to fight that annoying cold.
I am determined to not start my year with a cold. My favorite way to prevent getting sick is to load up on the fruits and veggies like crazy.
My favorite way to eat my veggies is undoubtedly soup, or wait maybe it’s roasted vegetables… I love both.
I have posted my fair share of soups on the blog over the past 5 years. I’m a firm believer in never having enough soups, so I am posting another one today.
This Roasted Garlic Cauliflower Soup is packed – and I mean packed – with immune boosting nutrients. I basically added everything (that would taste good together, obviously) into a big pot that would help me fight off any yuckiness in life.
Roasted garlic gives anything it touches tons of flavor without the sharpness that regular garlic can sometimes have. I love that this soup showcases all the “boring” white veggies. Even though they aren’t full of color, cauliflower, mushrooms, onions and garlic are all packed with nutrients. Plus, the spices are great for you!
It looks like there are a lot of ingredients but they are mainly just spices and veggies. In fact, that’s pretty much the only thing in this soup. That being said, this soup doesn’t have a ton of protein so it’s not going to keep you full like a heartier soup might. That’s why I like to sprinkle on nutritional yeast or parmesan cheese.
Like most soup, it tastes better after sitting so it’s great for leftovers. This soup makes a lot and freezes well.
Once you make this soup you’ll realize how it’s incredibly delicious and also makes you feel good from the inside out. Whenever I run out of it in the freezer, I make a new batch because I don’t want to be without it 🙂
I like to serve mine with a side of fruit for extra nutrients
- 1 TBSP oil
- 5 heads of garlic, tips sliced off
- 1 TBSP oil
- 2 heads cauliflower, chopped (16 cups)
- 2 onions, diced (3 cups)
- 8 ounces mushrooms, sliced (3 cups chopped)
- 4 cups vegetable or chicken broth
- 8 cups water
- 3 tsp dried parsley
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp turmeric
- ½ tsp cayenne pepper
- ¼ tsp ginger
- ⅛ tsp nutmeg
- ⅛ tsp black pepper
- 1½ tsp salt
- Preheat the oven to 375*F.
- Add the garlic to a small baking dish where all the heads of garlic are in one layer. Pour oil over garlic. Cover with foil and bake for 45-60 minutes until garlic is soft.
- Remove from oven and set aside until ready to use.
- When ready to add to soup, squeeze all the cloves of garlic out and transfer to soup. (You should get about ½ to ⅔ cups oup)
- Heat the oil in a large soup pot. Add the onions and cauliflower and saute for 5 minutes. Add mushrooms and cook for 5 more minutes.
- Add the broth, water, parsley, paprika, oregano, turmeric, cayenne, ginger, nutmeg, black pepper and salt. Bring to a boil and reduce heat to a simmer.
- Simmer for 15 minutes, stirring occasionally. Add in roasted garlic and simmer for 30 more minutes. Remove from heat.
- Use an immersion blender to blend the soup until smooth or let cool and transfer to a blender until smooth.
- Taste and adjust seasoning as needed. Enjoy!
*You can use 2 pounds of frozen chopped cauliflower in place of the fresh
*Recipe tested using olive oil
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