Love & Lemons Creamy Cauliflower Soup

Some of you may have saw that last month I joined the Love & Lemons cooking club. For those of you who don’t know, every month she sends out a new recipe and has her readers send in pictures; it’s super cute. This month the recipe is a cauliflower cream soup, perfect as winter is (hopefully?) starting to wrap up. It only has 10 ingredients, but is surprisingly packed with flavor. It’s creamy and rich, but the cauliflower base ensures it isn’t overly heavy. Serve with bread, a salad, or whatever you’d like. I used up some leftover pita bread, fresh pepper, and paprika, but my sweet grits cornbread, baguettes, or soft rolls would be very good with this.

  • 1 medium cauliflower, roughly chopped
  • 1 small yellow onion, peeled and sliced into eighths
  • 4 unpeeled garlic cloves
  • 4 c vegetable stock/broth
  • 7ish sage leaves
  • ½ tbsp miso
  • ½ tsp dijon mustard
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper

Preheat the oven to 400 and line a baking sheet. Place chopped cauliflower on the sheet with a drizzle of olive oil, salt, and pepper. Wrap the onion and garlic in tinfoil and place on the baking sheet. Roast until browned, about 30-35 mins. About 20 mins in, bring broth to a simmer in a large pot. Once roasted, add cauliflower, onion, and sage. Peel the roasted garlic and add to the mixture. Cover and let simmer for about 15 minutes, then remove from heat to cool slightly. Combine miso, mustard, olive oil, lemon juice, a few grinds of pepper, and 1/4 tsp salt in a blender. Add the contents of your pot to the blender, and blend until completely smooth. You may need to reheat before serving.

Tips/Things I would Change:

  • My cauliflower was kind of small, so the soup was a tad thick for my preference and I would probably use a bigger one next time.
  • I think fresh basil would also work really well as the herb for this dish.
  • The veggies could definitely be roasted in advanced for quicker future preparation. I honestly think this recipe was even better day 2, though, so feel free to make ahead.

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