Roasted Cauliflower Soup
Roasted Cauliflower Soup
Soups! I love making veggie soups because it’s a great way to get a large dose of veggies in. Plus they freeze very well so when you don’t feel like cooking, you can quickly defrost this veggie based soup and enjoy!
This Cauliflower Soup is was so good, rich and creamy and so simple to make. I am always looking for different ways to get my veggies in and soups are one easy way.
Bonus… this version is dairy free.
Yield: 6
Roasted Cauliflower Soup
Prep time: 10 MCook time: 1 hourTotal time: 1 H & 10 M
Ingredients:
- 1 head of cauliflower (about 8 cups of flowerettes)
- 1 yellow onion
- 4 cups vegetable or chicken broth
- 3 - 4 cloves of garlic, unpeeled
- 1 Tbsp lemon juice
- 1 tsp sea salt (plus more for taste)
- 1 -2 Tbsp olive or avocado oil
Instructions:
- Preheat the oven to 425. Line a baking sheet with parchment paper. Place unpeeled garlic cloves in a piece of aluminum foil. Close foil to make a packet.
- Break cauliflower into flowerettes. Roughly chop the onion. Toss cauliflower and onions with olive oil and spread on the baking sheet. Don’t overcrowd the pan and use 2 pans if necessary. Roast cauliflower and onion for 15 min.
- Remove the pan from the oven, toss and add the garlic packet to the pan. Return everything to the oven for another 10 - 15 min until the cauliflower is fork tender and a little brown.
- When done, remove and let cool enough to pour everything into a blender, including broth lemon juice and sea salt. Do not fill the blender past the max line. This may need to be done in batches. Blend until everything is smooth and creamy. Add more water or broth as needed.
- You can serve it at this point or pour soup into a pot and bring to simmer for 20 - 30 min. This will allow for all the flavors to come together more. Taste and add more salt as needed.
Copyright © Clean Life Real World | All Rights Reserved
If you tried this recipe, leave us a comment below and tag us {@cleanliferealworld} on your Instagram so we can share! Enjoy!