Roasted Cauliflower Soup
Roasted Cauliflower Soup
A super simple soup that's absolutely delicious.
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Servings: 4
Ingredients
- 1 large cauliflower
- 1 large onion
- 3 cloves garlic
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 4-5* cups water
- 3* Tablespoons Spice Club Soup-er Seasoning
- 1 large lemon
- red pepper flakes for garnish
Instructions
- Preheat oven to 425°F.
- Cut cauliflower into evenly sized florets. Smash the garlic and cloves and peel, leaving the cloves as whole as possible. Cut onion into chunks.
- Place cut veggies in a large bowl, drizzle with olive oil and sprinkle with salt and pepper. Dump onto a rimmed baking sheet.
- Cook for 25-30 minutes, until cauliflower is browning at the edges.
- When veggies are soft, add them all but 1 cup of roasted cauliflower to the soup pot, along with water and the Soup-er seasoning. Bring to a boil, cover, and simmer for 15 minutes.
- Turn off the heat, and using an immersion blender, puree the soup in the pot. Add juice of the lemon, and taste for salt and pepper.
- Serve the soup in bowls sprinkled with red pepper if desired, garnished with roasted cauliflower florets.
Notes
*These amounts depend on how big the head of cauliflower is. Start with less and add more if necessary.
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