Roasted Cauliflower Soup

Ingredients

• 1 large head cauliflower (about 2 pounds), trimmed and cut into florets
• 2 tablespoons vegetable oil
• 2 tablespoons olive or vegetable oil
• 1 large leek, halved lengthwise, well cleaned, and thinly sliced
• Hide ingredients for 4 cups Vegetable Stock 1 4 cups Vegetable Stock (opens in new tab) 4 cups Vegetable Stock
  • 1 tablespoon vegetable oil or butter
  • 1 large unpeeled onion, thinly sliced
  • 2 celery ribs, including leaves, chopped
  • 1 large carrot, chopped or shredded
  • (1 medium turnip or parsnip, chopped or shredded)
  • (2 cups shredded lettuce)
  • (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
  • (1 tablespoon tomato paste, or any tomato skins)
  • 4 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon white or black peppercorns
  • Cold water to cover

  Sub-recipe steps

  1. Heat in a stockpot over medium-high heat: 1 tablespoon vegetable oil or butter
  2. Add and cook, stirring, until the onions have softened, 6 to 8 minutes: 1 large unpeeled onion, thinly sliced; 2 celery ribs, including leaves, chopped; 1 large carrot, chopped or shredded; (1 medium turnip or parsnip, chopped or shredded)
  3. Add: (2 cups shredded lettuce); (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings); (1 tablespoon tomato paste, or any tomato skins); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf; 1 teaspoon white or black peppercorns
  4. Add: Cold water to cover
  5. Bring to a boil, partially cover, and simmer until the vegetables are very tender, about 45 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.
• Hide ingredients for (Cloves from 1 or 2 heads Roasted Garlic) 1 (Cloves from 1 or 2 heads Roasted Garlic) (opens in new tab) (Cloves from 1 or 2 heads Roasted Garlic)
  • 4 large heads garlic
  • 2 tablespoons olive oil
  • Garlic cloves, unpeeled, excess skin removed

  Sub-recipe steps

  1. Preheat the oven to 400°F. To expose the cloves, cut the top third from: 4 large heads garlic
  2. Drizzle over the cut portions of the heads: 2 tablespoons olive oil
  3. Wrap each head tightly in foil, place in a baking dish, and bake until the garlic is soft and tender, about 45 minutes. Serve hot or at room temperature.
  4. QUICK PAN-ROASTED GARLIC CLOVES
  5. This method produces a firmer result with a toasty flavor. Pan-roasting is ideal for mellowing out garlic before using in salsas or uncooked table sauces like Habanero-Citrus Hot Sauce.
  6. Place in a heavy skillet over medium heat: Garlic cloves, unpeeled, excess skin removed
  7. Let the skin of the cloves blacken, and then turn them. Repeat until the cloves have charred spots on all sides, about 15 minutes. Transfer to a cutting board and let cool.
• Salt
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons smoked paprika