Roasted Cauliflower and Garlic Soup
Ingredients:
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1 large head cauliflower
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14 cloves garlic, peeled, whole
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1 cup leeks, sliced
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2 whole carrots, chopped
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2 celery stalks, chopped
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2 tsp dried thyme
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4 cups vegetable broth
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1/2 can coconut milk
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3/4 tsp mineralized salt
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4 tbsp EVOO, divided
Directions:
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Preheat oven to 400. Chop cauli & toss w/ garlic, 3 tbsp EVOO, salt. Roast until tender (~30 min).
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Cook leeks, carrots, celery, & thyme in 1 tbsp EVOO until tender (~10 min)
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Once cauli is done, add to veggies and add broth. Being to boil and simmer for 10 min.
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Pour veggies into blender w/ coconut milk and mix until smooth! Serve warm or chilled as leftovers!
Recipe by Robyn Johnson, RDN
