 | | Directions | | Preheat oven to 425 degrees. Remove loose paper from garlic and cut off the top portion to expose the tips of the cloves. Wrap head in foil. Place on baking sheet along with cauliflower. Roast in oven for 30 minutes, stirring halfway through. Meanwhile, in a stock pot, heat oil over medium heat. Saute onions and celery until softened. Add milk, broth, rosemary and bay leaf. Simmer for 10-15 minutes, stirring frequently. Squeeze garlic pulp from cloves and mash into a paste. Add to stock pot along with caulifower and broccoli. Remove bay leaf from soup. Simmer until vegetables are softened. Using a food processor, puree half of the soup mix and return to pot. Season with salt and pepper. |
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Prep Time: 10 minutes
Cook Time: 45 minutes
|  | | Ingredients | | - | | 1 head garlic |
| - | | 4 cups cauliflower florets |
| - | | 2 cups broccoli florets |
| - | | 1 tablespoon olive oil |
| - | | 1 onion, diced |
| - | | 2 stalks celery, diced |
| - | | 2 cups milk |
| - | | 2 cups chicken broth (or vegetable stock) |
| - | | 1 teaspoon rosemary |
| - | | 1 bay leaf |
| - | | 1 teaspoon salt |
| - | | 1/4 teaspoon black pepper |
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