Roasted Cauliflower Soup for the Soul

Sierra Madre’s Roasted Cauliflower Soup!

Serves 2-4

-1 head of cauliflower roughly chopped

-1 head of garlic

-Olive oil or coconut oil

-1 large carrot chopped

-2 stalks of celery chopped

-1 small onion chopped

-2 tsp smoked paprika

-4 cups veggie broth

-1/4 cup nut milk (optional)

-3 Tb nutritional yeast

1. Preheat oven to 400 degrees Fahrenheit 
2. Roughly chop cauliflower and arrange on a baking sheet on top of parchment paper preferably. Drizzle with olive oil or coconut oil, salt and pepper. Also cut off the top of the whole head of garlic so each bulb is revealed, put it in a small piece of foil drizzle with a tiny bit of olive or coconut oil and close the foil. Bake the cauliflower and garlic for 30 minutes.
3. In a soup pot sauté the onion with a little bit of oil and salt until translucent, about 10 min.
4. Add celery and carrot, sauté for another 5 minutes.
5. Add the smoked paprika and sauce for 1 minute.
6. Add veggie broth and bring to a boil
7. Once boiling add your baked cauliflower and squeeze the garlic out of the head into the soup. 
8. Reduce heat and simmer for 10-15 minutes. 
9. Transfer soup to a high speed blender and puree until smooth
10. Transfer back to pot and add nutritional yeast, nut milk (if desired) and salt and pepper
11. Cook on low for a couple min, taste test and add any extra spices.
12. Serve (chopped parsley, cilantro or nuts are all great additions)

(The soup can be kept in fridge for 5 days or frozen for quick heat up meals for later)

Sierra is all smiles holding her roasted cauliflower soup!

 

Sierra shows us her culinary talent by showing us how to make this dish!

Antoinette and Sierra look poised in the kitchen while they make this lovely soup!

Sierra make cooking look relaxed and enjoyable!

The roasted cauliflower soup, sure to bring a smile to your soul.

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