Cauliflower is a very versatile veggie: it can be pureed and seasoned for a dip, or to stand in for potatoes when pureed; it makes a great base for a curry; is a simply wonderful soup (as in this recipe); or a side dish, steamed with melted butter added, or braised in olive oil.
Garlic is probably one of the most beneficial herbs/veggies. While many of its benefits are only found in raw garlic, it also has some benefits when cooked. It boasts a far different, almost sweet flavor after roasting. Check out my article on Garlic (About) or the Better Nutrition article (1) for lots more information on its benefits.
Cauliflower & Potato Soup with Roasted Garlic
This recipe is adapted from an article about the health benefits of garlic in Better Nutrition Magazine, Nov 2012 (1). The original serves 6 but I’ve adapted it for 2 servings.
Ingredients & Equipment:
- half of a whole garlic bulb (for roasting)
- ⅓ head of cauliflower, to make 1 ¼ cup florets
- Small baking potato (russet)
- ¼ – ½ sweet onion
- ½ tsp unrefined sea salt
- ⅔ cup whole milk
- 1 tsp chopped fresh tarragon, or scant ¼ tsp dried
- pinch white pepper
- Equipment: 2-quart heavy-bottomed saucepan
- hand-held (immersion) blender or regular blender
- Roast garlic in its peel, then let cool enough to handle. Squeeze our 2 Tbsp garlic pulp (or more, to taste) and mash.
- Wash cauliflower and separate into florets.
- Peel potato and cut into cubes. Chop enough onion to fill ⅓ cup.
- Place potato, cauliflower, onion, salt and 1 ¾ cup filtered water in saucepan. Cover and bring to a boil, then reduce heat and simmer about 20 minutes, until veggies are tender, adding more water as needed to prevent sticking or burning.
- Add milk, mashed garlic, tarragon and pepper. Blend with handheld blender, right in the saucepan (or blend in batches in a regular blender, then return to saucepan to warm). Adjust seasoning and add more milk if soup is too thick.
- Serve immediately.
- Better Nutrition Magazine, Nov 2012 (betternutrition.com/garlic-healing-powers