Roasted Cauliflower soup


I’ve missed eating soup, and then I found this recipe. I’ll be making it for lunch, with some Pura Vida raw onion bread on the side!

I’m hoping it tastes good.

Review after lunch!

Cauliflower Soup

  • Ingredients
    • 1 medium head cauliflower, chopped coarsely
    • 1-2 tbsp. olive oil
    • 1 white onion, chopped
    • 2 tsp fresh thyme
    • 3 garlic cloves, minced
    • 1-2 quarts chicken stock or vegetable stock
    • 1/4 cup whole milk (I’ll substitute with almond milk)
    • salt and pepper
  • Methods / Steps
    1. Heat the olive oil in a 4qt. soup pot over medium heat and add the onion and garlic. Cook until translucent, about 5 minutes.
    2. Remove the leaves and thick core from the cauliflower and coarsely chop. Add the cauliflower, thyme and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15-20 minutes. Remove from heat and, use a blender to puree the soup in small batches or use an immersion blender and blend right in pot.
    3. If soup is too thick, thin with more stock or the milk. Season with salt and pepper to taste
    4. Garnish with a little thyme

    I found this recipe which has cheese (which of course I will omit) but I liked the idea of roasting the cauliflower first – in coconut oil, to add flavour.


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