Thanks to cooked cauliflower, this soup is rich and creamy without heavy cream. Roasting the garlic takes a bit of time, but it’s well worth it for the nutty flavor. Serve with seasoned gluten-free croutons for extra texture.
2 heads garlic
4 tablespoons + 1 teaspoon olive oil, divided
5 slices stale gluten-free bread, cut into ½-inch cubes
1 teaspoon Dijon mustard
2½ teaspoons thyme leaves, divided
1 medium onion, diced
1 celery stalk, diced
1 medium (24 ounces) cauliflower, cut into florets
1 medium (12 ounces) celeriac, peeled and diced
1 medium (8 ounces) russet potato, peeled and diced
1 quart gluten-free, dairy-free chicken stock
2 cups water
1½ teaspoons salt
½ teaspoon black pepper
1. Preheat oven to 400° F.
2. Cut the tops off the garlic and peel the outer leaves. Place the garlic on a sheet of aluminum foil, drizzle 1 teaspoon olive oil on top and wrap the foil around it tightly. Bake the garlic for 45 minutes to 1 hour in preheated oven or until it is golden and soft. Let garlic cool and then squeeze out the flesh. Reserve.
3. Reduce oven temperature to 350° F.
4. To make seasoned croutons, toss together the bread, mustard, 1 tablespoon olive oil and 1 teaspoon thyme leaves in a bowl. Spread the bread on a baking sheet and bake in preheated oven for 10 to 15 minutes until golden. Reserve.
5. In a large pot, heat 2 tablespoons olive oil and add the onion, celery and remaining thyme leaves. Cook over medium heat for 3 minutes, or until tender. Add the cauliflower, celeriac, potato, chicken stock, water, salt and pepper. Bring the liquid to a boil. Then reduce heat to medium low, cover the pot and cook for 15 minutes or until the vegetables are tender. Transfer the soup to a blender, add in the baked garlic cloves and puree it.
6. Top warm soup with seasoned croutons and drizzle 1 tablespoon olive oil over it.
Each serving contains 258 calories, 9g total fat, 1g saturated fat, 0g trans fat, 7mg cholesterol, 763mg sodium, 39g carbohydrate, 4g fiber, 8g protein.
TIP Celeriac, also known as celery root or knob celery, is a type of celery. It’s a root vegetable that’s knobby with a rough, brown exterior (it must be peeled) and white interior. Eaten raw or cooked, celeriac is high in fiber, potassium, magnesium and vitamin B6. It’s often thinly sliced in salads, added to soups and stews, mashed with potatoes and used in casseroles and gratins. It’s available during cold months.