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Cauliflower and Broccoli Stem Velouté Soup with Roasted Garlic

Soups | Easy | 45 minutes
Soups
Easy
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Recipe details

Ingredients

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Directions

  1. Slice top part off garlic bulb, pour 1 tbsp. olive oil over bulb and bake at 175 °C (350 °F) for 45 minutes.
  2. Coarsely chop onion, potatoes, and broccoli and cauliflower stems. Set aside.
  3. Heat 3 tbsp. olive oil in a large pot, add onion and sweat for 2 minutes. Add vegetables and cover with broth. Cook for approximately 30 minutes or until vegetables are tender.
  4. Thinly slice green onion and set aside.
  5. Remove garlic bulb from oven and use the blade of a flat knife to scrape roasted garlic out of cloves. Stir into soup.
  6. Pour soup into blender and purée until smooth, adding water as needed.
  7. Season with salt and pepper, then serve with green onion and cheese.

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