During my juice cleanse I always try to make some roasted cauliflower soup for dinner one night, especially when I find some beautiful heads of cauliflower at the market. This soup is creamy and rich without all of the added dairy (but of course, feel free to add a little cream should you feel so inclined!). Let me know what you think!
Today’s post is our last official Juice January post for 2020. How did it go overall? Do you feel like you made better choices and formed better habits? I’d love to hear your thoughts in the comments!
– 2 heads of cauliflower broken into pieces
– 1/4 cup olive oil for tossing the cauliflower
– 1 teaspoon salt
– 1/4 cup olive oil for the shallot
– 1 medium size shallot chopped
– 3 stalks of celery diced fine
– 3 cloves garlic minced
– 8 cups chicken or vegetable stock
– 1/4 cup skim milk optional*
– 8 tablespoons truffle oil optional*
Preheat the oven to 400 degrees F. Toss cauliflower with oil and salt and place into the oven for 45 minutes until nicely browned.
While the cauliflower is roasting chop shallots and celery, mince garlic. Place shallots, celery and garlic and 1/4 cup oil in a heavy stock pot on medium heat saute until transparent. Add roasted cauliflower to the garlic, shallot celery mixture, add stock (and milk* if you like) and warm for 10 minutes. With a handheld blender or in a food processor place the soup in the processor, or hand blend in the stockpot blend until smooth. Place on heat for 1/2 hour and serve warm with 1 tablespoon truffle oil per serving.
*This is a no cream recipe although you can add a little skim milk if you want the soup to look lighter and creamier.
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