Roasted Cauliflower Soup


  • 1 head cauliflower
  • 1 bulb garlic + 1t crushed garlic
  • 1 large sweet onion + 1/4 medium onion, diced.
  • 1 head celery, chopped
  • 2-3t thyme
  • 10 crushed fennel seeds
  • 3-4c vegetable broth
  • 5-6 new nugget potatoes
  • salt & pepper


  1. Preheat oven to 350 Convection Roast.
  2. Break up cauliflower into large florettes and place on lined baking sheet.
  3. Shed outer layer of garlic shell, break up bulb into clumps of cloves, and place on lined baking sheet.
  4. Slice onion into wedges and place on lined baking sheet.
  5. Drizzle vegetables with olive oil and sprinkle with thyme and crushed fennel seeds.
  6. Roast for about 30 minutes, or until cauliflower is lightly browned.
  7. Meanwhile, sautee diced onion, celery, and crushed garlic over medium heat until well cooked.
  8. Add remaining ingredients to pot. Bring to a boil and simmer until potatoes are cooked.
  9. Blend and season with salt & pepper.

Next time

  • other recipes call for nutmeg. Forgot to put it in, but will definitely try it next time
  • next time I will also roast a bulb of fennel.