Roasted Cauliflower and Garlic Soup

Ingredients:

• 1 large head cauliflower 

• 14 cloves garlic, peeled, whole

• 1 cup leeks, sliced

• 2 whole carrots, chopped

• 2 celery stalks, chopped

• 2 tsp dried thyme

• 4 cups vegetable broth

• 1/2 can coconut milk

• 3/4 tsp mineralized salt

• 4 tbsp EVOO, divided

Directions:

1. Preheat oven to 400. Chop cauli & toss w/ garlic, 3 tbsp EVOO, salt. Roast until tender (~30 min). 

2. Cook leeks, carrots, celery, & thyme in 1 tbsp EVOO until tender (~10 min)

3. Once cauli is done, add to veggies and add broth. Being to boil and simmer for 10 min. 

4. Pour veggies into blender w/ coconut milk and mix until smooth! Serve warm or chilled as leftovers!

    

Recipe by Robyn Johnson, RDN