Roasted Cauliflower Soup
Roasted Cauliflower Soup
Directions
- Preheat oven to 450°F.
- Combine cauliflower, onion and olive oil on large baking sheet. Toss well to coat. Sprinkle with ground pepper and bake until tender, approximately 30 minutes.
- Add water, Vegetable Base, half-and-half and vegetable mixture to blender and process until smooth.
- Transfer mixture to stock pot and cook over medium heat until thoroughly heated. Add lemon juice & curry powder.
- Serve 8 oz. of soup.
Ingredients
- 10 cups cauliflower, chopped
- 6 cups onion, medium dice
- 1 1/2 Tbsp. oil, olive
- 3/4 tsp. curry powder
- 1/2 tsp. Black Pepper
- 48 fl. oz. water
- 2 Tbsp. Minors Natural Gluten Free Vegetable Base
- 3/4 cup cream, half and half
- 1 Tbsp. lemon juice