Roasted Cauliflower Soup (Paleo, Whole30, AIP)
This roasted cauliflower soup is creamy, warm, and cozy, perfect for a fall day. You can make it vegan or use bone broth for some extra gut healing goodness.
Ingredients
- 1 large head of cauliflower, cut into 1 in florets
- 2 tbsp olive oil
- 1 tbsp coconut oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 3 cups broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 cup cashews
Instructions
- Preheat oven to 425F. One a baking sheet, toss cauliflower with olive oil and sprinkle with salt. Bake until browned, about 25 minutes.
- Add the coconut oil in a dutch oven over medium heat. Once melted add onion and cook until translucent. Add the garlic and stir until fragrant. Add the broth and cauliflower to the pot.
- Cook for 10 minutes and then transfer carefully to a blender. Add the cashew nuts, nutritional yeast, and lemon juice to the blender. Blend until smooth.