By ChefD

January 30, 2015

chef d, ChefD, Recipes

By ChefD

January 30, 2015

chef d, ChefD, Recipes

A soul-warming soup with rich flavour.

Ingredients for Roasted Garlic and Cauliflower Soup:

  • 1 bulb of Garlic
  • 2 heads of cauliflower
  • 3 onions, finely chopped.
  • 4 stalks of celery, finely chopped.
  • 2 cups of white wine
  • 3 L of organic vegetable stock
  • 1 tsp Nutmeg
  • 2 tbsp of Corn Starch
  • 2 cups crème
  • Salt and pepper to taste

Instructions for Roasted Garlic and Cauliflower Soup:

  1.  Pre-heat oven to 350F.
  2. Cut the cauliflower and peel the garlic bulb, place both on a parchment lined baking sheet and roast for 1 hour.
  3. Once the garlic and cauliflower are roasted, put them in a large stock pot and add onions and celery and sauté at med/high heat until the onions start to soften.
  4. Add nutmeg, wine and vegetable stock, bring up to a boil then reduce heat to medium and cook for 1 hour.
  5. Take soup off heat and purée until smooth, adding crème. Season with salt and pepper and serve.
  6. Chef’s Tip: If the soup is not thick enough, make a slurry with cornstarch and add it to the soup.



Chef Darryl Fletcher has been working with Nutrafarms for nearly a decade. His passion for making Canadian comfort while using locally-raised, Ontario ingredients is evident in every bite.

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