Ingredients

• 1 - cauliflower cut into florets
• 1 cup - chopped carrots
• 2 cloves - garlic, chopped
• 2 tbsp - olive oil or ghee
• 1/2 tbsp - cumin seeds
• 2 cups - chicken broth
• 1 - bay leaf
• 1 cup - non-fat cream

How to Make Roasted Cauliflower Chicken Soup

• Pre-heat the oven to 400 degrees F.
• 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 liquefied and is a good consistency.
• Garnish with cilantro or a dab of sour cream and serve hot or refrigerate and serve cold.