Creamy Roasted Garlic Cauliflower Soup

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If you’re following the GAPS diet or just eating a traditional diet, then this a great soup for you!

There is no dairy or gluten in it at all, and guess what?  Your family won’t even know it either LOL.

This soup is so creamy and just down right delicious.  If you do some of the prep work ahead of time, it can be a great go-to soup on those “hurried, rushed” nights!

Here’s how I make it.  I love being in the kitchen but there’s times when I love to “Bulk Cook” and make freezer meals.  The recipe calls for homemade chicken broth.  Have you started making your own yet?  It’s so simple.  I love the set it and forget it simplicity of making broth.  Just don’t forget about it and let it cook for a week!

You can read about my homemade CHICKEN BROTH RECIPE HERE.

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This recipe calls for two heads of cauliflower, but feel free to half it if you want to.  I ended up with 24 cups of soup when I was done.  I ate four cups (it was so yummy!) and then I froze the rest in these handy dandy freezer containers that hold 4 cups.  Perfect when I want some for lunch or dinner!

This is where I buy the freezer containers at:

Now, on to the recipe……

Creamy Roasted Garlic Cauliflower Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

2 bulbs of garlic
1 tablespoon of coconut oil/ghee
3 shallots (optional)
2 large heads of cauliflower, chopped
1/4 cup shredded carrots
8 cups of Homemade Chicken Bone Broth
Pink Himalayan Salt and Fresh Ground Pepper (to taste)

Directions:

Preheat oven to 350F. Peel the outer layers of the garlic to reveal as much of the skin as possible of the individual cloves. Snip the top off, place on a sheet of aluminum foil, drizzle coconut oil on each of them. Place the wrapped foil in the oven and bake for 35 minutes.

While the garlic is cooking, get your dutch oven out and add some coconut oil/ghee. Bring heat to medium-low and add the chopped shallots. Cook until slightly brown. Once the garlic is done roasting, let it cool and then you can squeeze it out and add it to the shallot mixture.

Next, add the remaining ingredients (except the carrots) and cook on low until the cauliflower is tender. Take the soup blend and either use your emulsion blender in the dutch oven or you can transfer your soup to the Ninja like I do. At this point, add the shredded carrots. I put it on the “blend” mode for less than a minute. Adjust the consistency the way you like it by adding more broth. You can also add more salt and pepper at this stage. I like a lot of pepper!

There you have it my friends! A wonderful non-dairy, non-gluten meal that is very satisfying. You can serve this with a nice healthy salad or as a cup of soup to your main course.

Enjoy and Blessings!!!

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