Roasted Cauliflower Soup

Roasted Cauliflower Soup 

Serving size 2-4

Ingredients: 

1 cauliflower

4 cups of spring water

3 sprigs of thyme 

1 celery stalk 

½ of an onion 

¼ teaspoon of sea salt 

3 garlic cloves, minced

1 tablespoon of extra virgin olive oil 

Method: 

1.     Preheat oven to 350 degrees Fahrenheit. Line sheet pan with parchment paper. 

2.     Chop cauliflower into steaks then transfer to sheet pan with parchment paper. 

3.     Drizzle Extra Virgin Olive Oil over the cauliflower. Sprinkle sea salt over the cauliflower. Roast cauliflower in oven for about 1 hour. Flip cauliflower 30 minutes into roasting.  

4.     In the meantime, chop and dice celery and onion. Take out roasted cauliflower when done.  

5.     In a large saucepan on medium heat, add Extra Virgin Olive Oil. Add the chopped celery, onion, minced garlic and thyme. Cook everything until the onion is translucent.  

6.     Add in the roasted cauliflower for about 20 minutes or until tender. Add a splash of spring water to make the cauliflower more tender. 

7.     In a blender, transfer the cooked cauliflower, celery, onion, thyme and garlic mix. 

8.     Add 4 cups of water and blend until smooth to your desired consistency. If you want to thin out the soup, add more water. Add sea salt to taste. 

9.     Serve and enjoy.