Roasted Cauliflower and Aged Cheddar Soup

Ingredients

• Coconut oil

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cauliflower

  Raw

  1 head large or 840g

• Coconut oil

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Cheddar cheese

  7 oz or 198g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

Directions

1. Preheat oven to 400 degrees F.
2. Toss the cauliflower florets in the 2 tbsp melted coconut oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated oven until lightly golden brown, about 20-30 minutes.
3. Heat the remaining oil in a large sauce pan over medium heat, add the onion and sauté until tender, about 5-7 minutes.
4. Add the garlic and thyme and sauté until fragrant, about a minute.
5. Add the broth and deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
6. Purée the soup until it reaches your desired consistency with a stick blender.
7. Mix in the cheese, let it melt without bringing it to boil again.
8. Mix in the milk, season with salt and pepper and remove from heat. Enjoy!

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