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 florets
Slices oforganic natural almonds
Assorted fresh shoots
Organic pumpkin seeds 

 

INSTRUCTIONS

 

1. Preheat your oven to 425F
2. Use a large knife to cut the cauliflower into florets.
3. Add the cauliflower florets to a baking sheet. Drizzle with olive oil and add the cumin, cilantro, salt and pepper.
4. Use your hands to mix everything on the baking sheet.
5. 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.
6. 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.
7. 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.
8. 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.
9. Pour the vegetable broth into the blender. Blend at maximum power for one minute. 
10. 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

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