Creamy Cauliflower and Garlic Soup

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  • 1 small head of cauliflower, washed and cut
  • 2 Tablespoons olive oil
  • 6 cloves of garlic sliced thinly
  • 4 cups vegetable broth (or chicken broth if you prefer)
  • 1 Tablespoon dried thymea few sprigs of fresh rosemary (optional)
  • 1 piece kombu


  • Saute garlic in olive oil until lightly golden.
  • Remove the garlic from the oil and set aside.
  • Add cauliflower to pot.
  • Add broth, thyme and kombu.
  • Simmer for 15-20 minutes (or until the cauliflower is tender).
  • Take out the kombu and put remaining ingredients into the blender.
  • Blend until smooth and creamy.
  • Pour into bowls, top with cooled golden garlic and fresh rosemary.

Posted On

November 9, 2014

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