CREAMY ROASTED CAULIFLOWER SOUP

 

CREAMY ROASTED CAULIFLOWER SOUP
Serves 6
Gluten free, grain free, Paleo, Whole 30, Keto
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Prep Time
50 min
Cook Time
20 min
Prep Time
50 min
Cook Time
20 min
Ingredients
  1. • Cauliflower — 2.5 lbs. (about 1 kg), cut into florets and rinsed
  2. • Yellow onion (or any color) — 1 medium, chopped (renders about a cup)
  3. • Garlic — 3 cloves, peeled and chopped
  4. • Thyme — 1 sprig (1/4 teaspoon if using dry)
  5. • Broth (chicken/ beef/ vegetable) — 2 cups
  6. • Water — 2 cups
  7. • Heavy whipping cream or double cream — 1/4 cup
  8. • Avocado oil or any odorless oil — 2 teaspoons
  9. • Ghee or butter — 1 tablespoon
  10. • Sea salt — 1/2 teaspoon or to taste
  11. • Pepper (optional) — 1/4 teaspoon
  12. • Chives or green onion — 1 teaspoon, to garnish
  13. • Blanched and roasted almonds — 1 teaspoon
Roasting the Cauliflower
  1. Preheat the oven to 375 F (190.5 C)
  2. Lay the florets onto a greased baking sheet or baking tray lined with silicone nonstick mat.
  3. Roast the florets for somewhere between 35 to 40 minutes.
    Time may vary depending on your oven
Making the Soup
  1. Heat a Dutch oven or deep soup pot on medium high, add the ghee or butter and wait until it melts.
  2. Add the chopped onion and the thyme; sauté until slightly brown and translucent.
  3. Add the chopped garlic, sauté it for a minute.
  4. Then add the roasted cauliflower, broth of your choice and water, season it with some salt. Finally, let it simmer on low for about 15 minutes.
  5. Add the cream and let it simmer for a couple of minutes.
  6. Remove the sprig of thyme, transfer it into a blender and emulsify until a smooth puree.
  7. Serve hot garnished with some freshly cut chives or green onion and some blanched toasted almonds.
Notes
  1. • Ghee or butter: Can be replaced with coconut oil or oil of your choice can withstand high smoke point.
  2. • Heavy cream: Can be replaced with coconut milk for a dairy free option.
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