It's so nice to have a pot of soup going.
Especially if it is chilly. If have a tiny one to take care of. If you are trying to eat things other than sandwiches for lunch. If you have company coming. If you want to feel housewifey. If you are hungry. If you.. anything.
I loved this soup. I ate it for lunch 3 days in a row, and snacked on it in between. It's so simply simple. It might become a weekly thing here. On a weird whim, I gave my first bowl a dollop of cool guacamole… it's the hot-cold thing. I'm so into it. The cilantro in the guacamole tasted really nice paired with the cauliflower. Try it!
Roasted Cauliflower Soup
1 head cauliflower, roasted*
3 cloves garlic, minced
4 T. butter or coconut oil, divided
½ onion, diced
3 cups chicken broth (just averaging here. some like it thin, some like it thick.)
sea salt to taste
for topping: guacamole, sour cream, yogurt, cilantro, parmesan cheese, whatever!
This soup doesn't require many specifics. Feel free to tailor the amounts to your own tongue.
*To roast cauliflower: preheat oven to 425 degrees, cut cauliflower into florets and spread onto a baking sheet. Drizzle with olive or coconut oil, sprinkle with salt and pepper and minced garlic. Roast for 25-30 minutes, or until cauliflower looks golden and toasty on the edges.
Heat 2 tablespoons butter, coconut oil, or olive oil in a pot over medium heat. Sauté chopped onion until soft and translucent. Add in chicken broth and roasted cauliflower, bring to a boil, then turn down to a simmer. Cook until cauliflower is tender- at least 10 minutes. Ladle 1/2 (or all) of the soup into a blender or food processor and pulse until you have reached your desired texture. Feel free to leave chunks of make it extra smooth- whatever suits you. Add blended soup back to the pot and season with sea salt to taste. Garnish with your favorite kinds of creamy toppings.