I’ve got to start by giving credit where it’s due. This isn’t a personal creation of mine or even a tweak. I found this while navigating Chris Kresser’s site (which comes highly recommended for those interested in a more holistic approach to combating current health issues.)
This soup recipe is an amazing low carb/starch/Paleo etc. recipe that fits into any diet or lifestlye. The work that goes into it is well worth it.
Roasted Cauliflower and Garlic Soup
INGREDIENTS:
- 1 head garlic
- 4 TB coconut oil or lard or traditional fat of choice
- 1 head cauliflower, washed and cut into florets
- 1 yellow onion, chopped
- 3 stalks celery, chopped
- 2 cups chicken stock
- 2 TB fresh thyme leaves
- salt and pepper to taste
METHOD:
- Preheat oven to 400 F.
- Cut just the very top off the head of garlic, but leaving head intact. Tuck the bulb in the corner of a 9 by 13 inch baking dish (we will add cauliflower to the rest of the dish later). Place a TB of oil (coconut oil or lard, etc) on top of garlic. If the fat is not melted, you can balance the glob of fat right on top of the head of garlic as if it’s sitting on a little table. Or you can melt it to liquid state and pour it thoroughly over the garlic. Place the dish with garlic/oil in the preheated oven and set the timer for 30 minutes.
- Remove the roasting pan, and throw 2 TB of coconut oil/lard in the pan so it will melt when it hits the heat. Then add the cauliflower to it, and toss it together with a wooden spoon to avoid being burned by hot baking dish. Return the pan to the oven and set the timer for another 30 minutes. Give the cauliflower a stir halfway through to prevent it from drying out.
- Remove the pan and set the garlic bulb aside to cool.
- Heat the final 1 TB of oil in a large pot. Saute the onion and celery until softened, about 10 minutes.
- Remove the cooled roasted garlic cloves by popping them out of their skins. Try not to pop too many in your mouth as they can be very tempting.
- Add the cauliflower, garlic cloves, and two cups stock to the soup pot.
- Simmer for 5 minutes, then remove from heat and puree with an immersion blender, or cool and transfer to a blender.
- Stir in salt, pepper, and thyme leaves, and serve.
Enjoy
