Ingredients
Scale
- 1 head of garlic
- 1 head cauliflower
- 1 large red onion
- 3 carrots
- 1 zucchini
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp thyme
- 1/4 tsp paprika
- 1/2 cup white wine
- 3–4 cups vegetable stock
- 1 tsp parsley
- 1 bay leaf
- 1/2 cup cream
Instructions
- Preheat oven to 400 degrees
- Trim top off garlic head, drizzle with olive oil, wrap in foil and roast for a total of 45 minutes
- Cut cauliflower, red onion, and carrots, toss with olive oil, spread on a large baking sheet, and add to the oven for a total of 25 minutes
- Cut the zucchini lengthwise, and cut into half-moon pieces
- Stir the vegetables after 10 minutes and add zucchini to the baking pan, returning to the oven
- While veggies are roasting, toast pepper, thyme, and paprika in a large pot, making certain they don’t scorch
- Add white wine and 3 cups of broth, the parsley and bay leaf, bringing to a simmer
- Once vegetables have finished roasting, add them to the pot, and simmer for 10 minutes
- Squeeze garlic cloves from their papery skins and add to the soup
- Remove the bay leaf
- With an immersion blender break up the vegetables, adding the final cup of broth to desired consistency
- Stir in cream (you shouldn’t need to heat the soup any more, but if you do reheat it, don’t allow the soup to boil hard)
