Roasted Cauliflower Soup
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
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.
Serves: 4.
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