This version of Roasted Cauliflower Soup (AIP/Paleo) is GF, DF, and allergy friendly. It’s a great recipe for those who think they don’t like cauliflower!
I have a confession. Though I am a big veggie lover, I have a little trouble liking the vegetables in the cruciferous category. They are not as low on my list as beets (see how I hide them from myself here), but they’re not really my favorite.
BUT.
I know we need them as part of our healing diet!
So I set out to make them more appealing. If you’ve never roasted cauliflower or broccoli, I encourage you to try it! It mellows them somehow – softens the crucifer-y edges, I guess.
Now back to this soup. Not only are we playing with roasted cauliflower, but also roasted garlic, roasted white sweet potatoes, and roasted lemon! Just imagine all those flavors together… 🤤
And here’s the best part for you AIPers out there who might be sensitive to coconut (like me!). None. Nada. No coconut milk in here! The creaminess comes from the puréed vegetables. Huzzah! 🥳
Special Ingredients & Equipment
Fortunately, there are no ingredients here that you can’t find in a regular ol’ grocery store. You will need some good bone broth, though. Here’s the recipe I use.
If you have an immersion blender (basically, a stick blender you can plunge right into a pot instead of having to transfer to a blender), puréeing the soup will be easier. If you don’t have one, no worries. Just use a regular blender. Here is the one I use. It ain’t fancy, but it does everything I ask of it. It’s a work horse!
As always, I am wishing you great love and deep healing. Happy souping!
💗,
Wendi
Roasted Cauliflower Soup (AIP/Paleo)
Course: Soup, MainCuisine: AIP, PaleoDifficulty: Medium4
servings25
minutes40
minutesThis version of Roasted Cauliflower Soup (AIP/Paleo) is GF, DF, and allergy friendly. It’s a great recipe for those who think they don’t like cauliflower!
Ingredients
1 head 1 of cauliflower
1 head 1 of garlic
3 TBSP 3 + 1 TBSP extra virgin olive oil, divided (plus more for drizzling)
1 cup 1 Diced white sweet potato
1 1 lemon, cut in half
5 cups 5 bone broth
1.5 tsp 1.5 sea salt, or to taste + more for sprinkling
Directions
- Preheat oven to 425ºF. Wash cauliflower. Cut off the stem, and remove any leaves. Cut cauliflower in half, top to bottom. Place cut side down on a parchment- or silicone-lined roasting tray. Drizzle cauliflower with 3 tablespoons of oil, and rub the oil all over it. Sprinkle with salt.
- Remove the outer papery layer of the garlic. Cut off top of garlic head, including the tops of the cloves. Place head of garlic on a piece of foil. Drizzle/rub 1 tablespoon oil over it. Close up garlic in the foil, and place on the tray with the cauliflower. Place lemon halves on the tray, and drizzle with oil. Toss white sweet potato in oil, place on a piece of foil. Sprinkle with salt. Close up the packet, and place on the tray. Place the tray in the oven, and bake it all for 30 minutes.
- Set aside one half of the cauliflower, and the lemon halves. Chop the other half, and place in a soup pot. Unwrap sweet potatoes, and add them to the pot. Unwrap the garlic and remove just the softened cloves to the pot. Add broth and heat through. When heated, purée with an immersion blender. (You can also purée it in a blender, and return it to the pot.)
- Chop the other half of the cauliflower into bite-sized pieces, and add them to the pot. Juice lemon halves into the pot. Add salt. Stir and taste. Adjust salt if necessary. Serve!
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