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Roasted Cauliflower Soup


A tasty soup, full of nutrients, perfect for a cold winters day. With an added kick, of cayenne pepper ensuring the soup really warms up the soul.


Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.

Roasted Cauliflower Soup


90 -115 mins serves 3-5 intermediate


Ingredients

  • 1 head garlic

  • 4 tbsp coconut oil, divided

  • Himalayan salt and cayenne pepper

  • 2 heads cauliflower, cut into florets

  • 1 onion, diced

  • 5 cups vegetable stock

  • 3 fresh thyme sprigs

  • 1 bay leaf

  • heavy cream





Instructions

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet.

  2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil.

  3. Drizzle with 1 tablespoon coconut oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.

  4. Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons coconut oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.

  5. Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.

  6. Heat remaining 1 tablespoon coconut oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes.

  7. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.

  8. Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes.

  9. Puree with an immersion blender until desired consistency is reached.

  10. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.

  11. Serve immediately.



 

This recipe is taken from Alvin and Louise, if you want more recipes/ other services from them you can find them at https://goldenpalmscookeryschool.com/




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