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Roasted Cauliflower Soup

Roasted Cauliflower Soup

Elite Jakob
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Course Soup

Ingredients
  

  • 1 head cauliflower cut to 2-inch florets
  • 2 Tablespoons olive oil
  • Pinch sea salt
  • 2 large red onions cubed
  • 2 Tablespoons olive oil
  • 3 garlic cloves crushed
  • 2 containers chicken/veggie broth
  • 1 teaspoon sea salt
  • fresh black pepper
  • 1/4 teaspoon nutmeg or cumin
  • 1 lemon juice only
  • 2 Tablespoons butter or olive oil

Instructions
 

  • Line a cookie sheet with parchment paper or foil.
  • Place the cauliflower florets on the cookie sheet, add oil and salt and toss gently using your hands, just enough to coat the cauliflower with the oil.
  • Bake at 425 for 20-30 minutes or until the cauliflower edges turn brown.
  • While the cauliflower bakes, sauté the onions with the olive oil in a soup pot for 5-8 minutes until golden and translucent.
  • Add the garlic cloves and sauté for 1 minute more.
  • Add to the pot the roasted cauliflower (leaving 4-5 small florets for garnish), broth, salt, pepper, and nutmeg. Bring to a boil.
  • Lower the heat, cover, and simmer for 20-30 minutes.
  • Transfer in batches to a high-speed blender (best results) and add 2 tablespoons butter (or olive oil) and process until very smooth and light in color. Adjust seasoning as you like.
  • Garnish with a cauliflower floret and serve hot!