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Ingredients:
1 large head of Cauliflower cut into florets
1 cup of chopped Carrots
2 cloves Garlic chopped
1-2 tbsp. Olive Oil or Ghee
1/2 tbsp. Cumin Seeds or 1 tsp. ground Cumin
2 cups Chicken broth
1 Bay Leaf
1 cup Half And Half or Land O'Lakes non-fat cream
1 large head of Cauliflower cut into florets
1 cup of chopped Carrots
2 cloves Garlic chopped
1-2 tbsp. Olive Oil or Ghee
1/2 tbsp. Cumin Seeds or 1 tsp. ground Cumin
2 cups Chicken broth
1 Bay Leaf
1 cup Half And Half or Land O'Lakes non-fat cream
Roasted Cauliflower Soup
Method
- Pre-heat the oven to 400.
- Toss the vegetables, garlic, and cumin in a bowl or plastic bag with the oil or ghee and roast the mixture in the oven until the cauliflower begins to brown (about 15-20 minutes).
- Remove from oven and cook the cauliflower mixture in the chicken broth and added bay leaf for 20 minutes. Throw away the bay leaf. Puree the ingredients in a blender, adding the cream slowly until the soup is liquified and is a good consistency.
- Garnish with cilantro or a dab of sour cream and serve hot or refrigerate and serve cold. It's great either way.
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