Soup - Roasted Garlic Cauliflower/Celeriac

By BlueSchmoo

Ingredients

• 2 heads garlic
• 4 tablespoons + 1 teaspoon olive oil, divided
• 5 slices stale gluten-free bread, cut into 1/2-inch cubes
• 1 teaspoon Dijon mustard
• 2 1/2 teaspoons thyme leaves, divided
• 1 medium onion, diced
• 1 celery stalk, diced
• 1 medium (24 ounces) cauliflower, cut into florets
• 1 medium (12 ounces) celeriac, peeled and diced
• 1 medium (8 ounces) russet potato, peeled and diced
• 1 quart gluten-free, dairy-free chicken stock
• 2 cups water
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

Details

Adapted from livingwithout.com

Preparation

Step 1

1. Preheat oven to 400° F.

2. Cut the tops off the garlic and peel the outer leaves. Place the garlic on a sheet of aluminum foil, drizzle 1 teaspoon olive oil on top and wrap the foil around it tightly. Bake the garlic for 45 minutes to 1 hour in preheated oven or until it is golden and soft. Let garlic cool and then squeeze out the flesh. Reserve.

3. Reduce oven temperature to 350° F.

4. To make seasoned croutons, toss together the bread, mustard, 1 tablespoon olive oil and 1 teaspoon thyme leaves in a bowl. Spread the bread on a baking sheet and bake in preheated oven for 10 to 15 minutes until golden. Reserve.

5. In a large pot, heat 2 tablespoons olive oil and add the onion, celery and remaining thyme leaves. Cook over medium heat for 3 minutes, or until tender. Add the cauliflower, celeriac, potato, chicken stock, water, salt and pepper. Bring the liquid to a boil. Then reduce heat to medium low, cover the pot and cook for 15 minutes or until the vegetables are tender. Transfer the soup to a blender, add in the baked garlic cloves and puree it.

6. Top warm soup with seasoned croutons and drizzle 1 tablespoon olive oil over it.