Roasted Garlic & Cauliflower Soup
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Garlic is one of those miracle vegetables that has so many healing properties, and when eaten correctly, you can literally feel it cleansing your digestive system and detoxing your body. For some people, consuming raw garlic can have some adverse effects, like sour stomach and nausea, but when you roast garlic, you're breaking down some of its powerful chemicals, making it far more tolerable to the human digestive track.
In addition to digestive support, garlic is also a powerful antioxidant and antibiotic! It fights free radicals and bacteria, killing infections and even cancer cells! Garlic also has the ability to lower blood cholesterol and reduce inflammation. Seriously… it's like a high-grade pharmaceutical all on its own!
Cauliflower and parsnips are sneaky little health geniuses as well. They both bring a bunch of Vitamin C, Folate, and Potassium to the table, which all help to boost your immune system, as well as promote neurological and reproductive health!
I don't know about you, but I could always use a little boost, so I decided to make this gut-healing, inflammation-reducing, immune-boosting wonder soup that will have you feeling as light as a feather and as fit as a Swedish super model (probably)!
NOTE: This soup is a pretty powerful digestive cleanser, too…if you catch my drift.
So, to whip this up, you'll need to pre-heat your oven to 425°F, line a baking sheet with some foil, lightly spray it with cooking oil, and then place the cauliflower and sliced parsnips onto the baking sheet evenly. To prep the garlic, you'll need to remove the "papery" outer layer of the bulb, leaving the skin of the individual cloves intact. Cut about ½ inch off the tip of the bulb, exposing the tops of each clove, then place it on the baking sheet with your other veggies and give everything a light spritz with some more cooking oil spray.
Pop this into the oven and bake for 25-30 minutes, flipping the cauliflower and parsnips about half-way through. DO NOT flip the garlic. Once everything has a nice even char, remove from the oven and let it cool for just a couple minutes (just enough to be able to touch). You'll need to squeeze each garlic clove out of its skin and warm cloves will slide right out with a little pressure. If you let the garlic cool too much, however, the cloves will stick to their skins.
Toss the garlic cloves, cauliflower, and parsnips into a high-speed blender, along with some vegetable broth. In this recipe, I used two cups of vegetable broth. However, each head of cauliflower differs in size, so your consistency will differ as well. I recommend adding 1 cup of broth to the blender, pulse, then add more broth (½ cup at time) until you achieve a consistency that you're satisfied with. I prefer a thicker soup, but I have also made this on the thinner side and it is equally delicious either way!
When it's all blended and starts looking more like a delicious soup, transfer it over to a pot on the stove, add some salt and/or any other spices you would like to throw in there, and bring it to a soft boil over MEDIUM heat. This last step is just to make sure it is well heated throughout.
Serve it up in a bowl as a main dish or along with a leafy green salad and get ready to feel squeaky clean all through your insides!