Roasted Cauliflower Soup

Looking for a warm, creamy soup, but don’t want all the extras that come along with it? Look no further! This delicious Roasted Cauliflower Soup makes a simple (only 5 ingredients) yet hearty dinner. Cauliflower is a good source of vitamin B, potassium, magnesium and protein, and a Superfood veggie like broccoli, kale, and Brussels sprouts. Try this soup on the next chilly night and use it up as leftovers the next day.

Roasted Cauliflower Soup Recipe

Makes 6-8 servings

Ingredients

• 1 large head cauliflower
• 4 tablespoons olive oil
• 1 teaspoon celtic sea salt
• 1 large onion, diced
• 4 cups water or stock

Directions

1. Place whole head of cauliflower in a 9×13 inch Pyrex baking dish.
2. Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt.
3. Add ½ cup water to the dish.
4. Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core.
5. Remove cauliflower from oven and allow to cool.
6. Coarsely chop and set aside.
7. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat.
8. Add onion and cook until soft and translucent, about 15 minutes.
9. Add cauliflower and 4 cups water or stock.
10. Simmer until cauliflower is very soft, about 10 minutes.
11. In a Vitamix, puree in very small batches until smooth.
12. Transfer back to pot and bring to a simmer.
13. Serve.