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Recipes
Cauliflower and Broccoli Stem Velouté Soup with Roasted Garlic

Cauliflower and Broccoli Stem Velouté Soup with Roasted Garlic

Soups | Easy | 45 minutes

Cooking Time

45 minutes

Soups

Easy

Total time: 45 minutes

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Recipe details

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Ingredients

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1 bulb garlic
60 mL (1/4 cup) olive oil
1 onion
2 Yukon Gold potatoes (approximately 400 g)
4 broccoli and cauliflower stems (approximately 500 g)
1 green onion
1.5 L (6 cups) chicken or vegetable broth
salt and pepper, to taste
250 mL (1 cup) shredded cheddar

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Directions

Slice top part off garlic bulb, pour 1 tbsp. olive oil over bulb and bake at 175 °C (350 °F) for 45 minutes.
Coarsely chop onion, potatoes, and broccoli and cauliflower stems. Set aside.
Heat 3 tbsp. olive oil in a large pot, add onion and sweat for 2 minutes. Add vegetables and cover with broth. Cook for approximately 30 minutes or until vegetables are tender.
Thinly slice green onion and set aside.
Remove garlic bulb from oven and use the blade of a flat knife to scrape roasted garlic out of cloves. Stir into soup.
Pour soup into blender and purée until smooth, adding water as needed.
Season with salt and pepper, then serve with green onion and cheese.

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