Roast First, It's Worth It
You won't regret the extra time spent. Amy Spiro
Simple ingredients get an extra touch to make this soup extra memorable.
The amount of different soups you can make to keep you warm and full in the winter is basically endless. A neverending variety of different vegetables, cooked with a little onion, some vegetable stock and some seasonings will not fail to produce a tasty dinner. This soup has only a handful of ingredients, but it's the preparation that really gives it a punch.
Taking the cauliflower and garlic and roasting it first add a whole new depth of flavor to the soup, incorporating all those crust brown bits, and especially the mellow, deep flavor that garlic gets when roasted. Sure, it all turns into a pureed soup in the end - though I recommend you save some crisp cauliflower for garnish, but the flavor notes from that extra attention really come through in the final product. It's an approach that can certainly be applied to other winter soups.