ROASTED CAULIFLOWER SOUP Lorena Pedraza Reynolds

ROASTED CAULIFLOWER SOUP

Serves 6
Ingredientes:
2 heads cauliflower
3 Tbsp. olive oil + 2-3 Tbsp. for tossing with cauliflower
1 onion, sliced
2 shallots, sliced
4 cloves garlic, smashed
3 sage leaves (can substitute dried sage)
4 c. vegetable broth
2 c. water
1/2 c. “cream” (soy milk, soy creamer, coconut milk, OR omit for fewer calories)
salt and pepper to taste
 
Procedimiento:
Toss cauliflower florets in olive oil, and then roast cauliflower at 425°F for 35-45 minutes, until golden brown. Sauté onion, shallots, garlic and sage in olive oil until soft, about eight minutes. Add roasted cauliflower and vegetable broth and simmer for 10-15 minutes. Turn off heat and let sit for five minutes. Purée soup with immersion blender. Add cream if using. Serve. 
Note: To add a little Thai flair, add ginger, red curry paste and use coconut milk as the cream substitution.
 
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