Hearty Cauliflower Soup. Creamy with a hint of garlic.
Ingredients:
1 large head of cauliflower, (one in video is 1.7kg)
1 large yellow onion,
4 garlic cloves, unpeeled,
4 tablespoons olive oil,
1 teaspoon cumin,
1/2 teaspoon coriander,
salt and pepper to taste,
3 cups bone broth, use more for a thinner consistency.
Garnish:
roasted cauliflower florets,
chopped spring onion,
sour cream or plain greek yogurt.
Method:
Separate the florets from the cauliflower head and place them onto a baking tray. Drizzle with olive oil, and season with cumin, coriander, salt and pepper. Mix thoroughly to ensure all the florets are covered with oil and seasoning.
Slice a large yellow onion in half, rub oil on the cut side, and place on the baking tray alongside the cauliflowers.
Cut the top from the garlic cloves, no need to peel them. Place on a small piece of foil, add a little olive oil, close and place on the baking tray.
Place the baking tray into a preheated oven at 220 degrees celsius for about 30-35 minutes, or until the edges of the cauliflower become golden brown.
My broth is very gelatinous. I use 1 1/2 cup broth diluted with 1 1/2 cup boiling water, 3 cups total, to give a thick soup consistency. If you prefer a thinner consistency, increase to 4 cups.
Transfer all the ingredients into a blender, or bowl if using a stick blender. Remove the outer skin of the onion and garlic cloves.
Blend until smooth.
Garnish the soup with roasted florets, chopped spring onion and sour cream.
Serve warm and enjoy.
Nutritional Information: (Per Serving, 6 servings)
Energy: 146kcal,
Protein: 7.4g,
Net Carbs: 5.1g,
Fat: 10.1g.
For a video version of the recipe:
https://youtu.be/d6tg386T_2c
Dining and Cooking