To get Maria Makes updates delivered to your inbox, subscribe via email here.
Want to know the secret to this super creamy soup? Cook the crap out of it! Seriously, cook the broccoli and cauliflower until they are mush, then blend, and you will be amazed at how velvety smooth it is!
This soup has zero cream, but it does have loads of roasted garlic! Since soup season is upon us (WINTER IS COMING), I suggest you make this! You can eat it for lunches all week, AND it freezes beautifully.
HOORAY SOUP!
Broccoli, Cauliflower & Roasted Garlic Soup
[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]
Ingredients:
3 heads of garlic
drizzle of olive oil
1 large onion, diced
2.5 lb fresh broccoli, roughly chopped
1 32oz bag of frozen cauliflower florets
2 quarts of chicken stock (may not need all of it, check your labels for Whole30!)
2 Tbsp salt
1 tsp pepper
garlic olive oil (for garnish)
Instructions:
- First, prepare the roasted garlic. Preheat oven to 400 degrees.
(TIP: When I don't want to heat up my big oven for a measly 3 heads of garlic, I just roast them in my toaster oven!) - Peel off the outer papery layers of the garlic heads, leaving the skins of the cloves intact. Cut 1/4 to 1/2 inch from the top of the head, exposing the individual cloves of garlic and place them on a square of aluminum foil.
- Drizzle the exposed cloves with olive oil and wrap in the aluminum foil.
- Roast for 30-45 minutes or until garlic feels soft when squeezed and the cloves start to turn a caramel brown color.
- While garlic is roasting, heat a drizzle of olive oil in a large soup pot and add onions, cooking until they are translucent and they start to brown.
- Add in the chopped broccoli and frozen cauliflower, then pour in chicken stock just until the veggies are covered (you may not use all of it).
- Bring broth to a boil and cook for 30 minutes or until broccoli and cauliflower are VERY soft. This is what allows the soup to be super creamy, so make sure the veggies are overcooked).
- Once the garlic is done, squeeze the cloves out into the pot.
(TIP: Let the garlic cool some first, or you will burn your fingers! I wore gloves. And try to avoid getting the papery skins in there!) - Using an immersion blender, puree the soup until it is completely smooth.
(TIP: If you don't have an immersion blender, process in batches in a regular blender.) - Add more stock as needed to get the soup to your desired consistency.
- Drizzle with a bit of garlic olive oil and you are SET. ENJOY! (or portion it out and freeze it).