We’re smack dab in the middle of cold and flu season and we know I’m all about healing with food (and avoiding unnecessary medicines that don’t even work for me as much as possible)…so I figured I’d share this Vampire Killer Soup that I’ve been loving this past year for any time I feel like I’m coming down with something. Also known as Roasted Garlic and Cauliflower Soup. And you guys it is the BEST.

Probably not the best idea to eat this right before a date if you’re going out for Valentine’s Day this week. Just sayin’. But hey, I don’t know what you or your partner or into, you do you.

If you’ve never had roasted garlic in soup before, my friend you are in for a TREAT. The depth of flavor that roasting the garlic and cauliflower together before putting it in a soup lends to the dish…holy moly, this is NOT a step to skip. Sure, it would be easier to just throw everything in the instant pot or slow cooker and let it go. We all know I’m about minimal effort in the kitchen with maximum flavor where possible. This is a step you cannot skip if you really want to get the punch of slow roasted garlic (whether you’re trying to keep the vampires away or not). 

PS. If you’re into this whole food for healing (and managing stress to prevent you from getting sick in the first place!) thing, I’ve got a few posts you’ll love too – where I talked about how to manage stress and stay healthy throughout the year, and natural cold and flu remedies – things like Manuka Honey, green juice, vitamin C (and the best kind to get so your body can actually absorb it!), bone broth, and all the goodies. So be sure to check those out too! 

Roasted Garlic & Cauliflower Soup (Vampire Killer Soup)

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Dana: Real Food with Dana

Serves: 6+ servings

Ingredients

• 1 large head cauliflower, chopped into florets
• 1 large white sweet potato, peeled and chopped into cubes (optional)*
• 2 heads of garlic
• 1 medium yellow onion, chopped
• 3 tbsp ghee, divided
• 2 tsp olive oil, divided
• 1 tsp turmeric
• 1½ tsp sea salt, divided
• 6-7 cups chicken broth

For serving:

• fresh chopped chives
• fresh ground black pepper

Directions

1. Preheat the oven to 375 F.
2. Cut off the top part of the garlic heads so the cloves are visible, and peel off the excess outside layers, leaving a layer intact. Drizzle the tops with 1 tsp olive oil, and wrap them loosely in aluminum foil (individually).
3. Toss the cauliflower florets and chopped sweet potato in 2 Tbsp melted ghee.
4. Spread the cauliflower and roasted garlic in aluminum on the baking sheet. Bake for about 30-35 minutes, until the garlic is cooked through and fragrant and the cauliflower starts to brown.
5. In a large soup pot (or in your instant pot on the SAUTE function), melt the remaining 1 Tbsp ghee. With about 10 minutes left on the timer, add the chopped onions and a pinch of sea salt (about ½ tsp) to the pan and sauté until the onions are translucent and start to caramelize (brown around the edges), about 10 minutes. Stir every few minutes to make sure they don't burn.
6. Once the timer goes off, add the cauliflower and sweet potatoes to the pot, then pour the broth over the vegetables (you want enough broth to cover the vegetables).
7. Turn the heat down to medium-low and allow the ingredients to simmer together while you wait for the garlic to cool, about 5 minutes. When it is cool enough to touch, squeeze the roasted garlic cloves out of the garlic heads into the soup.
8. Add 1 tsp turmeric and 1 tsp sea salt and blend with an immersion blender, or transfer to a blender (in batches) and blend until smooth.
9. Serve warm with fresh ground black pepper and fresh chopped chives.

Notes

*add the sweet potato if you want a little bit of a thicker soup.

3.5.3208

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