Roasted Cauliflower Soup

Recipe at HealthyFitBella

This deliciously velvety soup is light but filling.  The soup has a creamy texture due to the pureed cauliflower, but this soup is dairy-free.

• 2 Heads Cauliflower (Cut Into Small/Medium Florets)
• 4 Garlic Cloves (Skin On)
• 2 Shallots (Cut In 1/2)
• 30 ml Olive Oil
• 3 Thyme Sprigs
• Sea Salt & Black Pepper
• 1 litre Chicken Stock (1-1.5 Litres)
• 1 Squeeze Lemon Juice

• Truffle Oil
• Fresh Thyme (Stems Remove)
• Black Pepper

• In a large roasting pan add cauliflower, shallots, garlic and thyme
• Season with salt and pepper and drizzle with olive oil
• Roast at 375 F for 30-35 minutes
• Remove from the oven
• Squeeze out roasted garlic into a medium pot and add remaining pan ingredients (remove thyme sprigs)
• Add 4-4.4 cups (depending how thick you want it) of hot chicken stock to the pot, simmer for 10-15 mins until cauliflower is very soft.
• Puree using a hand blender, keep blending to get a really velvety soup.
• Add lemon juice and mix to combine
• Ladle into serving bowl and garnish with fresh thyme, a drizzle of truffle oil and fresh ground black pepper
• Enjoy!