It’s a super snowy, super chilly day. I thought the best possible way to celebrate this snowstorm of doom was to share this recipe for cauliflower and celery root soup with roasted garlic. This is a special kind of recipe and blog post. I don’t normally cook something and post it on the same day. This would probably drive me crazy to work this way and not stay ahead. I had a whole other recipe planned for today, but I had to bump it for this cauliflower and celery root soup. Don’t worry, I’ll post this other recipe tomorrow. But yes, this soup is that good. I’m still currently slurping up a bowl of it, and I’m so not upset about it!
We’ve kind of had an interesting winter here in Colorado. We normally have funny weather, but this winter has been especially strange. We had some early snowfall before the new year, and then it decided it wanted to warm up to the 70s for a good 2-3 weeks. This was totally ok. I’ll take 70 degree temps in January and February. This weekend however, is an entirely different ball game. I actually think there might be blizzard conditions going on out there right now. Kind of crazy, but also cozy, comforting, and the perfect soup-making weather.
This cauliflower and celery root soup is one of my favorites. It’s so comforting and pretty good for you also! Cauliflower and celery root make up the bulk of this recipe, but the roasted garlic gives it some extra special flavor, and I personally wouldn’t want to live in a world without a ton of garlic.
This recipe is definitely a must-make as the temperatures start to drop and the snow blankets the ground. Pair it with a pale ale and enjoy your weekend! xo
Cauliflower and Celery Root Soup with Roasted Garlic is the ultimate vegetarian comfort food!
15 minPrep Time
1 hr, 15 Cook Time
1 hr, 30 Total Time
- 1 head of garlic, top cut off exposing the garlic cloves but bulb left in tact
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 medium-sized yellow onion, diced
- 2 medium-sized celery root, diced
- 1 large head cauliflower, cut into florets
- 4 cups low sodium chicken broth (substitute vegetable broth for a vegetarian version)
- 1 cup water
- salt and black pepper
- 1/4 cup heavy cream
- cubes of toasted ciabatta and chives, for garnish
- Preheat your oven to 400 degrees F. Place your head of garlic into a mold of a regular muffin tin, exposed cloves side up. Drizzle with extra virgin olive oil. Cover with foil and roast for 45-50 minutes or until fragrant, brown and soft. Remove from oven and set aside to cool. While your garlic is roasting, prepare your soup.
- In a large dutch oven, heat the 3 tablespoons of extra virgin olive oil over medium heat. Add the onion and celery root. Cook for 10-12 minutes or until the onions are tender. Add the cauliflower, chicken broth, water and 2 teaspoons of salt. Bring to a boil and then lower the heat to a simmer. Cover and cook for 45 minutes or until the veggies are tender.
- Now go back to your garlic. Release the cloves from the bulb.
- Working in batches, transfer the soup to a blender and add the roasted garlic cloves. Do not fill the entire way to reduce mess. Blend in batches, for about a minute each until completely smooth. Transfer the now pureed soup back to the dutch oven and stir in the heavy cream. Cook for an additional 5 minutes seasoning with salt and pepper where needed.
- Serve the soup warm with a drizzle of extra virgin olive oil, chopped chives and ciabatta croutons.
Inspired by Ina Garten’s Cauliflower and Celery Root Soup.