Roasted Cauliflower and Cheddar Soup

Ingredients

• Cauliflower

  Raw

  1 head small or 265g

• Coconut oil

  3 tbsp or 41g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Fresh

  1 tsp or 0.8g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 400 degrees F. Cut cauliflower into small flowerets. Mince garlic and dice onion, then set aside.
2. Carefully melt 2/3 of the oil in the microwave for a few seconds at a time if oil is solid. Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
3. Heat remaining oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute. Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
5. Carefully puree the soup until it reaches your desired consistency with a stick blender or standing blender.
6. Return to pan (if using a standing blender) and mix in the cheese, let it melt without bringing it to boil again.
7. Mix in the cream, season with salt and pepper and remove from heat. Serve and enjoy!

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