Roasted Cauliflower Soup
Rich, creamy, and packed with nutrition. This soup is almost too easy to make and it freezes well for meal prep.
cauliflower, cut into bite size pieces
avocado or coconut oil
chipotle chilli pepper
fresh ground pepper
cloves of garlic, peeled
shallots peeled and finely sliced.
cashew or hemp milk
Preheat oven to 425 degrees and place cauliflower, shallots, and garlic evenly on a sheet or in a casserole dish. Coat with the oil and spices. Roast for 30 minutes. Allow it to slightly cool.
Add everything together in the blender and process until smooth, about 2-5 minutes based on your blender.
Pour into soup bowls and garnish.
This soup is thick, like a bisque. If you want a thinner texture just add more nut milk or water to adjust to your preference.