Ingredients
Soup
- 1 large head of cauliflower
- 1 lb yukon gold potatoes, scrubbed
- 2 medium yellow onions, papery skin removed
- 1-2 tablespoons fresh rosemary leaves
- 3 tablespoons olive oil
- 1 head garlic, top ⅓ cut off
- Sea salt and ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 5-6 cups vegetable stock
To Serve (optional)
- More olive oil
- Croutons
- Toasted and chopped nuts
- Chopped leafy herbs
- Balsamic reduction
- Squeezes of lemon
- More ground black pepper
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for roasting the vegetables.
- Prepare the vegetables: Remove the core from the cauliflower and chop it into large florets. Place these onto a large baking sheet. Chop the Yukon gold potatoes into pieces about half the size of the cauliflower florets and add them to the baking sheet as well. Chop the onions into rough 1-2 inch pieces and add them to the baking sheet; it’s fine if the onion layers stick together.
- Season and oil: Sprinkle the fresh rosemary leaves over the vegetables. Generously season with sea salt and ground black pepper. Add the olive oil and toss everything together until the vegetables are evenly coated with oil, rosemary, and seasoning.
- Prepare garlic for roasting: Place the garlic head on a piece of foil, drizzle its top with olive oil, and wrap the foil tightly around it. Nestle this foil packet among the vegetables on the baking sheet.
- Roast the vegetables: Roast for about 1 hour, flipping and tossing the vegetables every 15-20 minutes with a spatula or spoon to promote even browning and caramelization. The vegetables should develop a deep golden color.
- Add lemon juice: Once roasted, remove the garlic foil packet and pour fresh lemon juice over the hot vegetables, allowing the lemon to release oils as it rests on the pan. Using a spatula, toss the vegetables with the lemon juice, scraping up any browned bits from the baking sheet.
- Blend the soup: After the vegetables cool slightly, add a portion of them to an upright blender along with some vegetable stock. Remove the roasted garlic cloves from the foil and squeeze them into the blender. Blend until smooth. Repeat in batches if needed until all vegetables are blended.
- Heat and adjust: Transfer the blended soup to a large pot and heat over medium heat until it reaches a boil. Add additional vegetable stock or water to thin the soup to your desired consistency. Season to taste with more lemon juice, salt, and pepper as needed.
- Serve and garnish: Serve the soup hot, garnished with optional toppings such as a drizzle of olive oil, croutons, toasted nuts, fresh herbs, balsamic reduction, extra lemon squeezes, and cracked black pepper.
Notes
- Ensure vegetables have enough space on the baking sheet to promote proper browning and caramelization; use two baking sheets if necessary.
- For the best flavor, use a homemade or high-quality vegetable stock as the base of the soup.
- Roasted garlic adds a sweet, mellow depth to the soup—be sure to include it when blending.
- The lemon juice adds brightness, balancing the richness of the roasted vegetables.
- You can adjust the consistency by adding more stock or water when reheating the blended soup.
- The soup stores well in the fridge for 3-4 days and freezes nicely for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
