Gut Healing Roasted Cauliflower Soup
This gut healing soup is amazing for your guts microbiome and is a creamy blend of simple ingredients that give it a yummy earthy taste.
Cauliflower is rich in vitamins, minerals, antioxidants, and fiber. And it’s a great source of prebiotic fiber, which is essential for feeding probiotic bacteria and nourishing a healthy gut microbiome.
Gut Healing Roasted Cauliflower Soup
1 large head of cauliflower
1 yellow onion
3-4 garlic cloves
2 tbsp olive oil
1 tsp cumin
1 tsp dried thyme
1/2 tsp coriander
1 lemon
salt and pepper, to taste
4 cups vegetable broth, or more for a thinner consistency
GARNISH
Roasted cauliflower florets
Almond slices
Fresh thyme
Directions:
Preheat your oven to 425F
Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.
Add the cauliflower florets to a baking sheet covered with parchment paper. Drizzle with olive oil and add the cumin, coriander, dried thyme, salt, and pepper.
Use your hands to mix everything together on the baking tray.
Slice the onion in half. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.
Place garlic cloves in a piece of aluminum foil, drizzle with a little oil, and wrap them in the foil.
Place the baking sheet in the oven and roast for about 30minutes, or until the edges of the cauliflower florets start to turn golden.
Save a few florets for garnish. Then transfer the remaining cauliflower, onion, and garlic to a pot. Pour the vegetable broth into the same pot. Use a hand blender and blend on high until smooth. If you'd like a thinner consistency, just add more broth or water. I used my Braun MQ505 hand blender and I love it!
Heat soup on low on the stovetop. This is a great time to add more seasoning (salt, pepper, cumin, thyme) if you’d like. I love to add a squeeze of fresh lemon juice to each bowl!
To serve, add the roasted cauliflower soup to a bowl and top a couple of roasted cauliflower florets, almond slices, and fresh thyme.
