Roasted Garlic Cauliflower Soup w/ Herbed Goat Cheese - Innit

Ingredients

4 Servings

Produce

  • Cauliflower 2 heads

  • Chives 1/3 cup

  • Garlic Clove 15 cloves

  • Yellow Onion 1

  • Italian Parsley 2 Tbsp

Spices

  • Kosher Salt 1 pinch

  • Black Pepper 1 pinch

Dairy & Eggs

  • Goat Cheese 1/4 lb

  • Heavy Cream 1/2 cup

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 8 cups

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 2 heads, chopped Cauliflower
    • 1, diced Yellow Onion
    • 15 cloves, peeled Garlic Clove
  2. Simmer Soup

    In a medium to large pot, roast the garlic in oil over medium-low heat for 10 minutes or until browned and caramelized. Add onions and sauté for 2 minutes. Add cauliflower and stock. Simmer for 15 minutes or until the cauliflower is fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
  3. Prepare Herbed Goat Cheese

    Prepare herbs. In a medium bowl, mix goat cheese, cream and herbs together until smooth.

    • 2 Tbsp, chopped Chives
    • 2 Tbsp, leaves picked, chopped Italian Parsley
    • 1/4 lb Goat Cheese
    • 1/2 cup Heavy Cream
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Prepare chives. Ladle soup into bowls and serve with topping. Garnish with chives, freshly cracked black pepper and olive oil, if desired.

    • 4 sprigs, chopped Chives
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 460 kcal  
Total Fat 23.0 g 29%
Total Saturated Fat 10.0 g 52%
Unsaturated Fat 13 g  
Low Cholesterol 45 mg 15%
Low Sodium 930 mg 40%
Total Carbohydrate 38 g 14%
Fiber Total Dietary 7 g 24%
Sugars Total 15 g  
Protein 24 g 49%
Excellent Source: Vitamin C 150 mg 170%
Calcium Ca 160 mg 10%
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By Innit Culinary Team