Roasted Garlic and Cauliflower Soup

Ingredients for Roasted Garlic and Cauliflower Soup:

• 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 crème
• Salt and pepper to taste

Instructions for Roasted Garlic and Cauliflower Soup:

1.  Pre-heat oven to 350F.
2. Cut the 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 purée 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.