Roasted Cauliflower and Garlic Soup

Summer is officially over. I have retired my shorts and pulled out my flannels and grandma sweaters, it’s very bittersweet. Goodbye to the warm sunny days that seemed to come and go too quickly, as usual. This summer we had to say goodbye to one of my favourite summer spots, a local blueberry farm, who announced they would be closing their doors. Unfortunately, it was the only farm of its kind in this area. But, the end of summer means saying hello to tummy warming fall recipes, filled with fresh fall produce. Fresh baked apple desserts, soups, and pretty much any dish made of pumpkin.

My first fall themed recipe, this delicious roasted cauliflower soup, will be sure to ease you into fall. It’s not quite your typical pumpkin or butternut squash, but I’m sure you will get enough of those recipes soon. To add a bit of texture I roasted some chickpeas with a bit of masala spice. You can use whatever spice you choose – get creative! This is a health conscious recipe, but I’ll add some notes at the end for you to experiment with if you choose!

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Ingredients 

One large head of cauliflower

One large head of garlic

About 2L of vegetable stock

Salt & Pepper

A can of chickpeas

Your favourite spice blend (Marsala, curry, all spice, etc.)

Olive oil

Begin by preheating the oven to 400 degrees. Wash and roughly chop your cauliflower and lay it on a baking sheet lined with aluminum foil. Coat the cauliflower in olive oil and season with salt and pepper. Toss this in the oven. You are going to do the same with the chickpeas – wash, season with some spice and olive oil and toss them right into the oven. Let these roast for about 45 minutes, checking to turn them every once in a while.

To prepare the garlic for roasting you are going to lay it on it’s side and cut off the top of the garlic so that all of the little cloves are exposed. Create a pocket out of tin foil for the head of garlic and drizzle with olive oil and season with salt and pepper. Roast this along with the other ingredients.

Once the cauliflower is roasted to a golden brown you are going to toss it in a large pot. Let the garlic cool a bit and squeeze the roasted garlic out of it’s skins right into the pot. Top with vegetable stock until covered. Bring this mixture up to a simmer and let it go for about 10-15 minutes.

If you have an immersion blender go right ahead and blend it right in the pot, adding more liquid to achieve desired consistency. If you’re like me and only have a standard blender, it’s time to get a bit messy and blend up the soup in batches adding more stock as needed. I like to save some of the liquid for this reason, it just makes the process a bit easier. Be careful while handling the hot soup, it may have the tendency to splatter when you’re opening the lid.

Add the soup back into the pot and season for salt and pepper. When plating your soup add it to the bowl and top with the crunchy roasted chickpeas!

Now, some twists on this soup… For a creamier soup add a generous splash of heavy cream once the soup is pureed. For a cheesier soup, top with some cheese or melt some in at the end before serving.

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