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(S) Roasted Cauliflower and Garlic Soup

(S) Roasted Cauliflower And Garlic Soup

By: Rachel's Tea

Info

Info

Servings
4
Prep-Time
-
Coock-Time
-
Cal/serving
214
Ingredients
  • Cauliflower head (trimmed) 1 large
  • Garlic 6 cloves
  • Onion (chopped) 4-Mar
  • Olive oil 2 tbsp
  • Veggie broth 2 1/2 cups
  • Thyme (dried) 1/4 tsp
  • Bay leaf 1
  • Almond milk (sweetened) 2 cups
  • Salt 1/2 tsp
  • Caraway and cumin seed ground 1 tsp
  • Sherry (to taste) 5 tbsp

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For A Delicious Dinner!

Method

  1. Heat oven to 425 F. Cut cauliflower into 1 in square chunks, place in large baking pan with onion and garlic, drizzle with oil.
  2. Place mix in oven for 30 minutes stirring about halfway through.
  3. In a large stockpot mix broth, thyme, bay leaf, cumin, caraway and salt.
  4. Bring to boil over medium heat stirring frequently for 30 minutes.
  5. Next remove bay leaf and blend all cooked ingredients in food processor using sweetened almond milk to achieve desired thickness.
  6. Reheat on low and serve.