This soup has earthy notes with the addition of rosemary and thyme as a base. I use a whole head of roasted garlic to add extra flavor to this natuarally creamy soup. The lentils add a little protein and. Drizzle of chili oil gives a hint of heat.
- 1 large head of cauliflower (about 2 lbs), cut in 2 inch chunks
- 1 white onion, roughly chopped
- 1 medium Yukon gold potato, peeled and cut in 2 inch chunks
- 1 full head garlic
- approximately 4 cups vegetable stock
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2-3 tablespoons olive oil
- Kosher salt and pepper
- squeeze of lemon
- 1 cup prepared French lentils, for serving
- Fresh rosemary and thyme sprigs for garnish
- Chili oil for garnish
Preheat oven to 400. Peel off outer papery layers of garlic and trim head of garlic so all cloves are exposed. Drizzle the garlic with olive oil and wrap in foil. Place in oven and bake for about 40 minutes until garlic is golden and tender. While garlic is roasting, in a heavy bottom pot, heat about 2 tablespoons of oil and place onion, rosemary and thyme in the pot and sauté for several minutes, stirring frequently until onions are tender. Season with salt and pepper. Add cauliflower and potato and continue to sauté for several more minutes. Add vegetable stock, bring mixture to a simmer, reduce heat and cover for about 40 minutes. Soup is ready when veggies are fork tender. Once garlic is ready, squeeze roasted cloves into soup. Transfer soup to food processor or blender and blend until smooth. If soup is to thick, add additional stock. Adjust seasonings to taste. Ladle soup into bowls. Garnish with about 1/4 cup of prepared lentils, drizzle chili oil and garnish with fresh herbs. Enjoy!