I was craving something hot and creamy, as we are having pretty cold weather here in the desert. This soup definitely checked all those boxes. It was totally crave-worthy, and gluten free and vegan. Win!
1 garlic bulb
3 tbs olive oil
2 medium carrots
2 celery stalks
2 tbs olive oil
1 large or 2 small yellow potatoes
1/2 quart no-chicken stock
1 1/4 cup plain unsweetened soy milk
1 tbs salt, or more or less as needed
pepper to taste
Preheat oven to 400 degrees.
Cut the cauliflower into florets. Toss in olive oil to coat. Spread on a baking sheet in a single layer.
Cut the top off the bulb of garlic. Drizzle olive oil on it and place it in the corner of the baking dish that is holding the cauliflower.
Bake the garlic for 25 minutes. Remove from pan and turn the cauliflower around on the sheet pan. Bake the cauliflower for another 20 minutes, or until browning and soft.
After you place the garlic and cauliflower in the oven, chop the carrots, celery and onion. Peel and chop the potato into 1" chunks.
Heat the 2 tbs olive oil in a medium stock pan on medium heat until hot. Add the carrots, celery and onions to the pan and cook until transparent.
Add the stock and the potatoes to the pan and bring to a boil. Cover and reduce heat to medium-low. Allow to cook for 25 minutes or so, or until the potatoes are cooked through.
Add the cauliflower, half of the roasted garlic, the soy milk, the salt and the pepper to the pot.
Using an immersion blender, blend the soup until smooth. Taste and salt again as needed.
Serve in a large bowl. I like to drizzle a little olive oil over the top.