Roasted Cauliflower Soup
Makes 4 servings
Ingredients
- 1 large head cauliflower cut into florets
- 1 onion cubed
- 5 fresh thyme sprigs
- 1 head of garlic top sliced off to expose the cloves
- olive oil
- salt and pepper
- 2 cups chicken stock or vegetable stock
- 1/2 cup canned coconut milk
- Salt and pepper to taste
Instructions
- Directions
- Preheat the oven to 425°F.
- On a large baking sheet, add the cauliflower, onion, thyme sprigs, and the head of garlic. Drizzle with olive oil and sprinkle with salt and pepper and toss to combine.
- Roast for 25-30 minutes, or until the cauliflower is tender and slightly caramelized.
- Meanwhile, in a medium saucepan, bring the chicken or vegetable stock to a simmer over medium heat.
- Once the roasted vegetables are done, transfer them to the saucepan with the simmering stock. Squeeze the roasted garlic cloves out of their skins into the saucepan.
- Using an immersion blender, puree the mixture until smooth directly in the saucepan. You can also use a blender to get a smoother consistency. Remove the center of the blender lid to allow steam to escape.
- Adjust the consistency with more stock or for more creaminess, add coconut milk. Season with additional salt and pepper to taste.
- Garnish with a drizzle of olive oil, a few thyme leaves, and freshly ground black pepper. Enjoy!
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