I know it’s still summer, but that doesn’t mean you don’t want comfort food. I had never tried cauliflower soup before, but it sounded kind of good so I thought I would give it a try.
This recipe is easily converted to Paleo with just a couple of substitutions. I used frozen cauliflower and it worked just fine, but of course you can use fresh.
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| SCD Creamy Roasted Cauliflower Soup |
Ingredients:
2 15 oz bags frozen cauliflower (thaw before using)
1 – 2 tbsp olive oil
2 tbsp butter (use coconut oil for Paleo)
3/4 cup chopped onion
2 tsp minced garlic
1 tsp salt
1 tsp pepper
4 cups broth (I used chicken)
1/2 cup grated Parmesan cheese (leave out for Paleo)
Preparation:
- Heat oven to 375 degrees
- Line baking sheet with parchment paper
- Toss cauliflower with olive oil and salt & pepper
- Roast for 30 to 40 minutes – until the edges of the cauliflower just begin to brown
- Melt butter a large soup pot over medium heat
- Add onion and garlic
- Saute until the onions are soft and translucent
- Add the broth
- Reduce heat to medium-low and simmer for 10 – 15 minutes
- Place roasted cauliflower into the broth
- Use immersion blender to blend (or place soup in blender in batches until it is pureed)
- Stir in Paremesan cheese
- Simmer soup for 15 – 30 minutes
Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
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