Roasted Cauliflower Soup

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Author: Ana-Maria
Category: Vegan

One medium cauliflower head, cut into florets
Three celery stalks, diced
One yellow onion, diced
Four garlic cloves, unpeeled, crushed
One parsnip, peeled and diced
4 cups low sodium vegetable stock
One tsp cumin
One tsp caraway
Two tsp extra virgin olive oil
Freshly ground black pepper

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Preheat the oven to 175°C/347°F.
Rinse the cauliflower florets and drain well, then transfer to a baking sheet lined with parchment paper.
Drizzle with olive oil and add the cumin, caraway, freshly ground black pepper and garlic.
Toss to combine. Roast for 15 minutes, then remove from the oven and set aside.

Serving Size: 4

Notes

Meanwhile, add the celery stalks, onion, parsnip, and vegetable stock to a medium pot. Bring to boil over high heat, then cover and simmer over low heat for 15 minutes. Transfer the roasted cauliflower and the soup into the blender and pulse to obtain a creamy liquid. Serve warm and garnished with caraway.

Find it online: https://detoxdiy.com/roasted-cauliflower-soup

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Roasted Cauliflower Soup

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