Friday, June 21, 2013

Paleo Thick, Creamy Roasted Cauliflower Soup


1 large head of cauliflower, chopped

1 small head of garlic or 5 to 6 cloves in their skins

1 coarsely chopped onion

3 cups bone broth or vegetable broth

3-4 tbsp coconut oil

sea salt and pepper to taste


1. Preheat oven to 400 F. Chop cauliflower and onion. Remove outer part of garlic head, but keep the individual skins in place. Use a knife to cut off the tips of the garlic.

2. Place garlic, onion and cauliflower on a baking sheet coated with coconut oil and coat cauliflower with oil, salt and pepper. Bake for 30-40 minutes or until cauliflower is fork tender and lightly browned on top.

3. Place cauliflower, onion and garlic, now you can peel the garlic, in a blender or food processor and puree till smooth, and add broth as needed. Pour it all into a pot and heat through, add more salt and pepper at this time if needed. Depending on how thick or thin you want your soup add more broth to the blender.

No comments:

Post a Comment