You’re about to learn a magic trick. This is not one of those, “Is this your card?” loser, fake, dumb stuff, tricks. This is REAL MAGIC. You’re going to roast garlic and if you’ve never roasted garlic before, this is one of the most wonderful things you can do with an oven. Your home is about to smell SO GREAT that soon, people will be banging on your door shouting, “WHAT ARE YOU DOING IN THERE?” If your door opens inward, open slowly so they don’t fall into your home. If it opens out, you still want to open slowly so you don’t break any of the noses that will be pushed up against your door.
If you can’t shake the shouters and you’re forced to feed them at least you can take comfort in the knowledge that there isn’t much healthier than a bowl of this soup.
Yields: Serves 6
1 large onion, diced
2 heads of garlic
1 large head of cauliflower, cut into big florets
1 large potato, sliced into 1" chunks
1 qt vegetable broth (low sodium)
3/4 tsp dried thyme
fresh ground pepper to taste
1 cup almond or coconut milk (unsweetened, original or homemade)
1Preheat oven to 400 F. Cut off tops of garlic bulbs and surround in tinfoil. Roast garlic for 40-45 minutes until soft. Let cool before using.
2Place potatoes into a pot with water and bring to a boil. When potatoes are a few minutes from done, add the cauliflower and steam until tender.
3In a pan sauté the onion in a little vegetable broth or water for 6-8 minutes until soft.
4Add some cauliflower, onions and potato, vegetable broth and the thyme to a Vitamix or food processor and blend in batches. Do not blend all of the potato together at once or it will become too thick and starchy. Pour mixture into a large soup pot.