I have a new favorite soup y'all. It’s creamy, it’s savory, it makes your kitchen smells good, and it is FULL of veggies.
An entire head of cauliflower, plus potato, onion, garlic and 20z of mushrooms (plus veggie broth and soup things) go into this recipe. It takes a little longer than I usually have patience for, but is well worth it. I recommend this soup for a Sunday night dinner, or a there’s-a-blizzard-outside kind of day.
If you haven’t roasted garlic before, you’re in for a treat. Just slice the top ¼" of a bulb, wrap in foil, and roast 30-45 minutes until it becomes magical gooey goodness. I like to eat roasted garlic all on its own, but roasting it along side the cauliflower and potato in this soup is a bit more efficient.
I also sautéed mushrooms until they became crispy for a topping. (I did something similar in a stir fry the other week.) This is the only way I like to eat mushrooms now. If you slice them thin, and add them with some oil to a skillet and stir occasionally while everything else is roasting, everything will be done at the same time with minimal supervision!
1 head cauliflower, sliced into florets
1 russet potato (or 2 yukon potatoes) cubed
1 head of garlic, top ¼+ sliced off
1 20oz container baby bella mushrooms, rinsed and sliced
2 tablespoons olive oil, divided
1 ½ teaspoons dried parsley (or other herbs)
salt and pepper, to tastes
Combine cauliflower florets, cubed potato and 1 tablespoon of olive oil on a baking sheet, shaking the pan to evenly coat with oil. Season with salt and pepper.
Wrap the garlic bulb in foil, and place on the baking sheet with cauliflower and potato. Bake at 425F for 40 minutes, shaking the pan every 15 minutes to make sure the veggies don’t burn.
While those veggies are baking, add the sliced mushrooms with 1 tablespoon of olive oil to a skillet over high heat. Stir on high heat until mushrooms begin to release their water, then turn down the heat to low and stir occasionally for 30 minutes.
Remove cauliflower/potato and garlic from the oven, and transfer to a large pot.
After the garlic has cooled, squeeze each clove into the pot on the stove.
Then add 4 cups of veggie broth. Simmer over low heat for 30 minutes.