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

  • Black Instagram Icon
  • Black Facebook Icon
  • Black Pinterest Icon

©2017 by Nutrition by Robyn, LLC