Roasted cauliflower soup with sprout and almond garnish

This roasted cauliflower soup is a blend of simple ingredients and the result is the perfect creamy soup. Just roast a few ingredients, then mix! Super easy, and with an almond and sprout garnish, this will give you a very nutritious meal!
Roasted cauliflower soup with sprout and almond garnish
INGREDIENTS
1 large head of cauliflower
1 white or yellow onion
3-4 garlic cloves, unpeeled
2 tablespoons of avocado oil or olive oil
1 teaspoon of cumin
1/2 teaspoon of coriander
salt and pepper to taste
4 cups of vegetable broth
TRIMS
Roasted cauliflower floretsSlices oforganic natural almonds
Assorted fresh shoots
Organic pumpkin seeds
INSTRUCTIONS
- Preheat your oven to 425F
- Use a large knife to cut the cauliflower into florets.
- Add the cauliflower florets to a baking sheet. Drizzle with olive oil and add the cumin, cilantro, salt and pepper.
- Use your hands to mix everything on the baking sheet.
- Cut the onion in half. Rub a little oil on the cut side, then place the onion halves, cut side down, on the baking sheet.
- Cut off one end of the unpeeled garlic cloves. It just makes it easier to crush them after cooking. Place them on a piece of aluminum foil, sprinkle them with a little oil and wrap them in aluminum foil.
- Place the baking sheet in the oven and roast for 30 to 35 minutes, or until the edges of the cauliflower florets begin to turn golden.
- Keep some of the prettiest florets for decoration. Then transfer the remaining cauliflower to a mixer. Remove the skin from the garlic cloves and add them to the blender as well, along with the onion.
- Pour the vegetable broth into the blender. Blend at maximum power for one minute.
- When ready to serve, place the soup in a bowl and garnish with a few florets of roasted cauliflower, almond slices and mixed sprouts.
Bon appétit!
Caroline
President Hippocrate Bio
- Caroline Bisaillon
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