Roasted Cauliflower Soup during my Whole30. It was ridiculously easy and delicious!
Today I wanted to create a similar lunch with a little more oomph. This one borrows from Elana's dish and Cavegirl Cuisine's Roasted Cauliflower & Bacon Soup. I threw in the mushrooms because I love them and had some to use up.
Paleo Roasted Cauliflower & Mushroom Soup
1 head cauliflower, cut into florets
2 cups sliced mushrooms
5 garlic cloves
salt & pepper
3 tbs. olive oil
3 tbs. butter
1 large chopped onion
3 chopped celery stalks
1 tbs. fresh chopped thyme
1 tsp. arrowroot powder
1 slice finely chopped nitrite-free bacon
6 cups organic vegetable broth
1/4 cup coconut milk
salt & pepper, to taste
crumbled cooked bacon and minced green onion, to garnish
Preheat oven to 350. Place cauliflower, mushrooms and garlic in a baking dish. Drizzle with olive oil, stirring to coat. Season with salt and pepper and cook at 350 for 40 minutes.
Melt butter in a large pot, then add onion, celery, thyme, arrowroot and chopped bacon slice. Cook until onion is soft.
Add cauliflower mixture to pot along with broth. Bring to a boil, then lower heat and simmer for 15 minutes.
Puree with an immersion blender until smooth. Add coconut milk and stir. Season to taste with salt and pepper, and allow to simmer for another 10-15 minutes.
Garnish with crumbled bacon and minced green onions, if desired (I was out of the latter so added a little cilantro for color).