Creamy Black Garlic & Cauliflower Soup
Silky, savory, and deeply comforting, this soup blends roasted cauliflower with fermented black garlic for a bowl of umami magic. Ready in under an hour, it’s a gourmet experience made simple!
Print
Pin
Save
Servings: 4
Calories: 210kcal
Ingredients
- 1 large head cauliflower about 2 lbs, cut into florets
- 6-8 cloves black garlic unpeeled
- 2 tbsp olive oil divided
- 2 shallots chopped
- 2 cloves regular garlic minced
- 4 cups 950ml vegetable stock
- ½ cup 120ml heavy cream or full-fat coconut milk
- 1 tbsp white miso paste optional
- 1 tbsp lemon juice
- Salt & pepper to taste
- Garnishes: Chives crispy shallots, drizzle of truffle oil (optional)
Instructions
- Roast: Toss cauliflower with 1 tbsp oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 mins with foil-wrapped black garlic until golden.
- Sauté: In a pot, cook shallots in remaining oil until soft. Add regular garlic; cook 1 minute. Squeeze roasted black garlic from skins into pot; add cauliflower.
- Simmer: Pour in stock; simmer 10 mins. Blend until smooth.
- Finish: Stir in cream, miso (if using), and lemon juice. Season to taste. Serve hot with garnishes.
Notes
- Black Garlic Source: Find it at specialty stores, Asian markets, or online (or make your own over 3-4 weeks!).
- Vegan Version: Use coconut milk and omit miso or choose a soy-free variety.
- Texture Tip: For extra silkiness, strain through a fine-mesh sieve after blending.
- Make Ahead: Prepare up to blending, then add cream when reheating to prevent separation.
- Flavor Boost: Top with grated aged cheese (Parmesan or Manchego) for non-vegan servings.
Nutrition
Serving: 350g | Calories: 210kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 800mg | Potassium: 700mg | Fiber: 5g | Sugar: 7g