Gluten Free Living – 2017
Roasted Cauliflower Garlic Soup is incredibly delicious comfort food especially if you enjoy eating soups. If you’ve not had roasted cauliflower before it’s quite delicious. Roasted cauliflowers works so wonderfully in soups, too, especially when it’s seasoned to perfection like this soup is. I roasted leeks, onions and a whole bulb of garlic and added it to the soup along with thyme, oregano, Italian seasoning, parsley, rosemary and hot sauce. Cheese and half-and-half make it creamy and thick.
Last month I had lunch with a friend who’s on a very restricted diet since she’s trying to heal her gut. She can only eat low glycemic foods, organic dairy or meat, and very few fruits like berries and granny smith apples because of the low sugar content. So I was challenged to come up with something that she could enjoy.
I decided to try roasted cauliflower along with a few other veggies. Had I not been so limited in my veggie selection, I might have added carrots, corn or other veggies. Even still, I chose to keep it pretty simple so she would be able to eat it. I garnished the soup with extra roasted cauliflower, fresh thyme and parmesan cheese. It was quite scrumptious that way. And, more importantly, she loved it!
If you’re looking for a super tasty soup to try out on your family, this is a healthy, clean-eating, gluten free recipe that you should give a try. I guarantee you will love every mouthful.
Roasted Cauliflower Garlic Soup has incredible flavor.
I garnished Roasted Cauliflower Garlic Soup with extra roasted cauliflower, cheese and a little fresh thyme.
Roasting cauliflower is a great way to infuse the soup with additional flavor.
Here’s what I did.
I used these ingredients.
Line a large cookie sheet with parchment paper. Add cauliflower florets, leeks, onion and a whole bulb of garlic with the top cut off. Drizzle olive oil over top of veggies. Sprinkle with salt, pepper and seasonings.
Bake at 400 for 30-40 minutes until done. Reserve about half cup of roasted cauliflower for garnish. Set aside.
Place all the roasted veggies in a large Dutch oven or stock pot. Remove garlic from skins and add to pot. Scrape all the olive oil drippings and seasonings into pot. Add vegetable broth.
Simmer soup 10-15 minutes.
Remove half of the soup and puree in a blender.
Add pureed cauliflower back into the Dutch oven. Stir to combine.
Turn heat to low. Add half and half.
Add shredded cheese and hot sauce.
Stir to combine. Heat through until soup thickens.
Because I only pureed part of the soup, it still has quite a bit of texture.
Serve Roasted Cauliflower Garlic Soup with your favorite bread.
Extra cheese and roasted cauliflower provide a nice touch for this soup.
Here’s the recipe.
ROASTED CAULIFLOWER GARLIC SOUP
(My own concoction)
If you enjoy hot soup on cold, winter nights this is a great recipe to try. Just a hint of hot sauce makes this soup heavenly.
Roasted Cauliflower Garlic Soup is healthy, gluten free and clean eating.
Roasted Cauliflower Garlic Soup is mouthwatering comfort food.
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