Roasted Cauliflower Soup

 

Roasted Cauliflower Soup

I recently developed a very strong aversion to cauliflower,  despite have roasted cauliflower popcorn about 2 weeks ago, my episode of bloated-ness after having some left me feeling physically ill.  However, in order to re-introduce low carb vegetable into my eating plan, I decided to soldier on and give it another bash.  This time in a soup.  I did a comparision with some of the recipes that I have come across and created this one.  It is a pretty wholesome soup, complemented by the bone broth .  I was fortunate to get a nice-sized small fresh cauliflower (as seen in the picture in the cooking process below) which is important, as is with all fresh ingredients.  I decided to spice it up by adding roasted cumin seeds and green chilli to the sautéed onion and carrot.  I used coconut oil in this recipe but ghee may also be used.

If cauliflower is not your favourite, you may substitute with carrots, and use the same recipe


Ingredients

1 small fresh cauliflower
3 tblsp melted coconut oil or ghee
Freshly ground salt and pepper to taste
1/2 cup diced onion
1/2 cup diced carrots
1 tsp fresh rosemary (or other fresh herbs of your choice)
3 cups Bone broth


Here's How

• Preheat oven to 180 degrees celcius
• Chop the cauliflower into pieces and place in a roasting pan. 

 

• Add the melted coconut oil by drizzling it over the cauliflower.  Toss the cauliflower and season liberally with freshly ground salt and pepper.  Roast the cauliflower for 30-40 minutes or until the edges begin to brown

• While the cauliflower roasts, prepare the rest of the soup ingredients. Add the remaining 1 tablespoon coconut oil in a pot over medium heat and sauté the onion, carrot and rosemary along with salt and pepper to taste

• Cook for about 10 minutes until the onions are translucent.  Add the Bone broth and reduce the heat to lower and simmer for a further 10 minutes

• By this time the roasted cauliflower is ready to be removed from the oven

• Reserve a few florets of the roasted cauliflower to garnish the soup when done, add the rest to a blender plus the broth mixture.  Be careful not to fill the blender too much as hot liquids expand in the blender.  Remove the "valve"from the lid of the blender to allow steam to escape but cover with a clean dish cloth when blending

• Blend the mixture on low at first then briefly blend on high.  This will give your soup a creamy texture.  You may choose to blend your mixture in two batches so as not to overfill your blender. 
• Add the blended soup back to the pot and stir to combine.  Serve garnished with the reserved roasted cauliflower florets and you may drizzle extra-virgin olive oil and garnish with freshly fried bacon