Roasted Garlic and Cauliflower Soup to Fight Your Cold

Roasted garlic and cauliflower soup in three bowls.
Prep Time
5 min
Cook Time
45 min
4 servings

When you’re fighting a cold or trying to prevent one, one of the last things you probably want to do is cook. If you’re tired and sniffly, make this easy and quick cauliflower soup, so you can get back to resting. You’ll find an entire head of garlic in this recipe, because garlic is one of the best foods to incorporate in your diet when you want to support your immune system, thanks to the compound allicin that has antioxidant properties. Cauliflower is a great source of vitamin C, an important nutrient for your immune system, and makes the perfect dairy-free but creamy, blended soup with sweet and nutty roasted garlic. If you find yourself with lots of cauliflower and garlic, you could whip up a batch of this soup and freeze it for when you have a cold, your future self will thank you!

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large head (10 cups of florets) cauliflower, cut in florets
small sprigs fresh thyme, leaves removed from stem, plus more sprigs to serve
shallots, diced
Tbsp extra virgin olive oil, plus more to serve
Sea salt, to taste
Fresh cracked black pepper, to taste
whole head garlic
3 ½
cups vegetable broth
cup full fat coconut milk, from can


Step 1

Preheat oven to 400°F and line a baking sheet with parchment paper.

Step 2

Spread the cauliflower florets, thyme leaves and chopped shallot out on the parchment paper and toss with extra virgin olive oil and a pinch of sea salt and black pepper.

Cauliflower and shallots being tossed with olive oil and shallots
Step 3

Place the head of garlic on a piece of aluminum foil and drizzle extra virgin olive oil over top to lightly coat. Then fold the edges of the aluminum foil up and over the head of garlic so it’s wrapped up well.

Step 4

Place the baking sheet and the wrapped garlic in the oven and roast for 25-30 minutes, or until cauliflower is starting to brown on edges and is tender. Give the cauliflower a good stir and then place back in the oven for 10 minutes.

Step 5

Open up the foil and let the garlic cool for a few minutes, so that it’s safe to handle with your fingers. Meanwhile, carefully pour the roasted cauliflower and shallots into a high-speed blender, along with the broth and coconut milk. Once the garlic is cool enough to pick up, press the roasted garlic out of the skin and into the blender. Blend everything until smooth and creamy.

Cauliflower and garlic in a blender
Step 6

Once the soup is blended, pour into a large pot and heat to desired temperature for serving. Stir in sea salt and pepper to taste.

Step 7

Serve with extra virgin olive oil drizzled over top and additional thyme sprigs if you desire.

Roasted garlic and cauliflower soup in three bowls.

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