Soups

Roasted Cauliflower Soup

Serves 8

Ingredients

• 2 medium heads cauliflower, cut into small florets
• 6 cups vegetable broth
• 1 large yellow onion, diced
• 1 head garlic
• 2 tsp. olive oil, divided
• 1 tsp. dried thyme
• 1 tsp. salt
• 1/4 tsp. black pepper
• Avocado oil spray

Optional toppings

• Roasted chickpeas
• Sliced green onions

Directions

1. Preheat oven to 425 degrees. Line baking sheet and evenly spread with cauliflower florets. Spray florets with avocado oil spray. Slice off top of garlic head and drizzle with 1 tsp. olive oil. Wrap in foil and place on baking sheet. Roast in oven for 30 minutes, turning cauliflower halfway through cooking.
2. Meanwhile, add 1 tsp. olive oil over medium-heat heat in cast-iron dutch oven or medium-large stock pot. Add diced onions and sauté for about 10 minutes, until onion starts to become translucent. Add vegetable broth, salt, pepper, and thyme. Bring to a boil and then simmer on low for 5 minutes.
3. Add cauliflower and garlic into broth and bring back to a boil. Let simmer on low for additional 5 minutes until cauliflower begins to fall apart.
4. Add soup into a blender in batches and puree until smooth.
5. Serve soup immediately, topping with roasted chickpeas and sliced green onions, or your favorite toppings.