Roasted Garlic and Cauliflower Soup

A soul-warming soup with rich flavour.


1 bulb of Garlic

2 heads of cauliflower

3 onions, finely chopped

4 stalks of celery, finely chopped

2 cups of white wine

3 L of organic vegetable stock

1 tsp Nutmeg

2 tbsp of Corn Starch

2 cups creme

Salt and pepper to taste

Prep & Directions

1. Pre-heat oven to 350F.

2. Cut cauliflower and peel the garlic bulb, place both on a parchment lined baking sheet and roast for 1 hour.

3. Once the garlic and cauliflower are roasted, put them in a large stock pot and add onions and celery and sauté at med/high heat until the onions start to soften.

4. Add nutmeg, wine and vegetable stock, bring up to a boil then reduce heat to medium and cook for 1 hour.

5. Take soup off heat and puree until smooth, adding crème. Season with salt and pepper and serve.

6. Chef’s Tip: If the soup is not thick enough, make a slurry with cornstarch and add it to the soup.