Roasted Cauliflower Soup

Roasted Cauliflower Soup
Recipe by:KOS Team
Rating Love0
Yields1 ServingDifficultyIntermediatePrep Time15 minsCook Time45 mins
CategoryCuisine, Cooking Method
 1 head cauliflowerchopped into florets
 4 cups vegetable broth
 ½ cup almond flour
 1 carrotpeeled and diced
 1 stalk celery diced
 1 small yellow onion diced
 1 head garlic
 1 scoop of Vanilla KOS
 3 tbsp extra virgin olive oil divided
 1 tsp smoked paprika
 2 tbsp nutritional yeast
Step
1

Preheat oven to 400 degrees F.

2

Cut the top off the head of garlic, revealing a small portion of each clove.

3

Lightly drizzle with olive oil and wrap in aluminum foil.

4

Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.

5

Bake the cauliflower and garlic for 30 minutes.

6

Heat remaining olive oil in a large pot over medium-high heat.
Add onions.

7

Add carrots and celery. Cook for a few minutes.

8

Add KOS, paprika, salt, and vegetable broth, and bring to a boil.

9

Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)

10

Bring to a boil, reduce heat and simmer for 10-15 minutes.

11

Remove from heat and puree until smooth with a hand held blender.

12

Bring to a boil, reduce heat and simmer for 2-3 minutes.

13

Serve topped with any leftover roasted cauliflower florets and chopped parsley.

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Ingredients

 1 head cauliflowerchopped into florets
 4 cups vegetable broth
 ½ cup almond flour
 1 carrotpeeled and diced
 1 stalk celery diced
 1 small yellow onion diced
 1 head garlic
 1 scoop of Vanilla KOS
 3 tbsp extra virgin olive oil divided
 1 tsp smoked paprika
 2 tbsp nutritional yeast

Directions

Step
1

Preheat oven to 400 degrees F.

2

Cut the top off the head of garlic, revealing a small portion of each clove.

3

Lightly drizzle with olive oil and wrap in aluminum foil.

4

Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.

5

Bake the cauliflower and garlic for 30 minutes.

6

Heat remaining olive oil in a large pot over medium-high heat.
Add onions.

7

Add carrots and celery. Cook for a few minutes.

8

Add KOS, paprika, salt, and vegetable broth, and bring to a boil.

9

Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)

10

Bring to a boil, reduce heat and simmer for 10-15 minutes.

11

Remove from heat and puree until smooth with a hand held blender.

12

Bring to a boil, reduce heat and simmer for 2-3 minutes.

13

Serve topped with any leftover roasted cauliflower florets and chopped parsley.

Roasted Cauliflower Soup

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