Black Garlic Cauliflower Soup
post-template-default,single,single-post,postid-1149,single-format-standard,bridge-core-2.0.5,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-19.2.1,qode-theme-bridge,disabled_footer_bottom,qode_header_in_grid,wpb-js-composer js-comp-ver-6.0.5,vc_responsive

Black Garlic Cauliflower Soup

Black garlic is amazing. Its flavor is very divergent from fresh garlic. Black garlic has a sweet, nutty-ness that starts mellow and finishes strong. It’s becoming easier to find in stores, or you can make your own. For this recipe, I used black garlic made in Quebec by Le Garlic Clubb.

The intense flavor of black garlic gets center stage in this soup. Cauliflower and celeriac root play supporting roles, offering rich creamy flavor with a hint of sweet brightness. It’s a perfect recipe to dip your toe into the all the possibilities in the world of using black garlic as an ingredient in cooking.


Black Garlic Cauliflower Soup

0.0 rating

Nutrition per portion

  • 2 cups vegetable stock
  • 6 whole cloves black garlic (peels attached)
  • 1 head cauliflower
  • 1 celeraic root, approximately 1-1.5 cups cubed
  • 1 medium yellow onion, minced finely
  • 1 (14oz) small can of coconut cream
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon apple cider vinegar
  • flat leaf parsley, for garnish
  1. Heat the vegetable stock to a simmer in a large pot on the stove.
  2. Peel the cloves of black garlic, tossing the peels into the vegetable stock, setting aside the garlic for later. Let the peels simmer for 10-15 minutes in the stock.
  3. Wash and chop the cauliflower florets into large chunks, roughly 1-2 inches in size. Dump into the simmering vegetable stock.
  4. Peel the celeriac root, and cube into roughly one-inch chunks. Add to the stock pot along with the minced onion.
  5. Simmer the vegetables for 20-30 minutes until a paring knife easily slides into them.
  6. Add the coconut cream to a blender, and fill the rest of the blender halfway with the steamed vegetables and soup. Blend until smooth.
  7. While some of the vegetables are being blended, take a potato masher, and mash the remaining steamed vegetables in the stockpot. I like to mash it up, while still leaving a few smaller chunks for texture.
  8. Combine the blended vegetables and coconut cream with the mashed vegetables. Add the salt, pepper, and vinegar. Stir well.
  9.  Slice the black garlic finely. Serve the soup with a sprinkling of garlic on top, along with some fresh parsley.
No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: