Servings 4
Ingredients
Recipe Ingredients:
Roasted Garlic
- 30 cloves garlic medium to large
- 1/2 cup extra virgin olive oil
- 10 sprigs fresh thyme
- 1 pinch Kosher salt
- 1 pinch freshly ground black pepper
Soup Base
- 1/4 cup extra virgin olive oil
- 5 cloves garlic roughly chopped
- 1 medium sweet onion, peeled and roughly chopped
- 2 1/2 tsp. Spanish smoked paprika sweet
- 2 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 pound frozen cauliflower florets
- 4 cups Pacific Foods Organic Beef Bone Broth
- 10 sprigs fresh thyme
Topping
- 1 handful watercress leaves
- 1 pinch Spanish smoked paprika sweet
- 1 drizzle roasted garlic oil from roasting the garlic
Instructions
Roasted Garlic
- Preheat oven to 350F. Add 30 garlic cloves to a small oven-safe dish. Top with 1/2 cup extra virgin olive oil, 10 sprigs of fresh thyme, and a pinch of kosher salt and black pepper. Cover with tin foil and roast, undisturbed, for 40 minutes.
- Once garlic is done roasting, carefully remove from oven and cool for 5 to 10 minutes. Use a slotted spoon to remove garlic and set aside to add to soup. Allow oil to cool and store in a covered glass jar. Use up in salad dressing, marinades or for cooking within 2 to 3 days.
Soup
- While garlic is roasting, heat a large soup pot over medium heat. Once hot, add 1/4 cup extra virgin olive oil. Add roughly chopped sweet onion and remaining garlic cloves along with salt, paprika, and black pepper. Sauté for 6 to 8 minutes, stirring frequently.
- Add in cauliflower florets and stir to coat with spices.
- Add Pacific Foods Organic Beef Bone Broth and 10 sprigs of fresh thyme. Bring to a boil. Once boiling, cover, immediately reduce heat to a simmer and for 15 minutes.
- Remove from heat and add roasted garlic cloves to the pot. Use an immersion blender to carefully purée the soup until it is completely smooth.
- Serve topped with a drizzle of the roasted garlic oil, a sprinkle of smoked paprika and some fresh watercress leaves and ENJOY!