- 1 medium cauliflower
- 2 cloves garlic
- 1 tablespoon coconut oil
- 1 tablespoon olive oil
- 1 onion
- 1 container vegetable stock (about 4-5 cups)
- Approx. 250g goat’s milk cheese
Cold weather calls for warm soup. It has been frigid in Ottawa, so I decided to pull out one of my favourite comfort foods: cauliflower goat cheese soup. My Mom made this for me after a botched wisdom tooth extraction that left me unable to eat solid foods for weeks. I hope it brings you as much comfort as it brings me. Turn your oven to 400ºF and let’s get started!
First, roughly chop the cauliflower and remove the garlic cloves (skin on). Toss both with the olive oil and put in the oven to roast for 20-30 minutes. While you’re waiting, melt the coconut oil in a pot and add the onions.
Once the cauliflower is done, add it and the garlic cloves (now peeled) to the onions. Let cook for a few minutes then add the vegetable broth.
Allow this to simmer to perfection for about 20 minutes.
Now, here comes the worst part. Pour the soup into your food processor and pulse until smooth. Do not overfill your food processor because the soup will spray you, your walls, your fridge, your floor, and your computer. Or so I’ve heard…
Pour it back into the pot and stir in the goat cheese- honestly, the more the better! Let this sit for a few minutes, sprinkle with some paprika and it’s ready to serve! Bon appétit!