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This soup is beyond delicious—thick, creamy, and full of flavor. The pesto drizzle adds a wonderful complexity of flavor and color to the soup. Drizzle it in a more formal way by dragging a toothpick through the streaks to create a pattern, or just use a spoon and make rustic swirls. Either way, the green pesto makes a beautiful contrast to the light-colored soup.
1 (24-ounce) bag Beleaf Frozen Cauliflower
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
1/4 teaspoon crushed red pepper
1/4 teaspoon paprika
1/2 teaspoon turmeric
6 tablespoons Gefen Extra-Virgin Olive Oil, divided
1 large yellow onion, chopped
1 head roasted garlic (recipe follows)
2 cups Gefen Almond Milk, soy milk, or non-dairy creamer
3 cups water
pesto drizzle, recipe below, or store-bought (thin with oil as needed)
1 head garlic
1 to 2 tablespoons Gefen Extra-Virgin Olive Oil, as needed
4 cups fresh basil leaves
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons pine nuts or slivered almonds, toasted
Preheat oven to 400 degrees Fahrenheit.
On a large, rimmed baking sheet, spread cauliflower in a single layer. Sprinkle evenly with garlic powder, onion powder, salt, pepper, crushed red pepper, paprika, and turmeric. Drizzle with three tablespoons olive oil and toss to coat. Roast until golden brown, about 25 to 30 minutes.
In a large soup pot, heat remaining three tablespoons olive oil over medium-high heat. Add onion and cook until softened, about six minutes. Add roasted garlic pulp and heat through, about three minutes. Add roasted cauliflower and any excess juices and cook for another five minutes. Add almond milk and water and cook for another 10 minutes. With an immersion blender, puree until smooth. Season with additional salt and pepper if needed.
Serve warm with pesto drizzle.
Preheat oven to 400 degrees Fahrenheit.
Slice the top off the head of the garlic. Set it on a large piece of aluminum foil.
Drizzle oil over garlic, allowing oil to cover the garlic completely. Wrap tightly with foil and place directly on wire rack. Roast for 45 minutes, or until garlic is softened. Remove from oven to cool, and then squeeze roasted garlic from the skins.
Combine basil, garlic, salt, and pepper in a food processor. With the motor running, add oil in a slow, steady stream. Add pine nuts and blend until smooth.
Makes 1 and 3/4 cups
Photography by Chay Berger
How Would You
Rate this recipe?
Why only 5 cups of liquid? What size pot should I use?
Hi Rena,
A 6 qt pot will work. It’s 5 cups of liquid because it’s intended to be a thicker soup, but you can add more liquid to your preference.
This is a delicious soup. We hope you enjoy!
-Chana Tzirel from Kosher.com
Cooking in advance This looks delicious, can it be made in advance and frozen?
Yes
This looks delicious, can it be made in advance and frozen?
was delicious thank you