roasted cauliflower soup

PREP TIME 15 MINS • COOK TIME 45 MINS • SERVINGS 4

1 medium head cauliflower
3 tablespoons ghee, bacon fat, or coconut oil, divided
sea salt and black pepper to taste
1/2 cup diced onion
1/2 cup diced carrot
1 teaspoon fresh rosemary or other fresh herbs of your choice
3 cups Bone Broth (chicken, see here)

OPTIONAL GARNISHES
4 teaspoons extra-virgin olive oil or truffle oil
2 slices bacon, cooked and diced

Preheat the oven to 375°F.

Chop the cauliflower into 1- to 2-inch pieces. Place the cauliflower in a large roasting pan. Melt 2 tablespoons of the ghee, bacon fat, or coconut oil and drizzle it over the cauliflower. Toss the cauliflower to evenly coat and season liberally with salt and pepper. Roast the cauliflower for 30 to 40 minutes or until the edges begin to brown.

While the cauliflower roasts, prepare the rest of the soup ingredients. Melt the remaining 1 tablespoon ghee, bacon fat, or coconut oil in a soup pot over medium heat and sauté the onion, carrot, and rosemary along with a dash of salt and pepper until the onions are translucent and the carrots are soft, approximately 8 minutes. Add the Bone Broth, reduce the heat to low, and simmer for 10 minutes.

Reserve 1/2 to 1 cup of the roasted cauliflower for garnish. Place 2 cups of the roasted cauliflower plus 2 cups of the broth mixture in a blender—taking care not to fill it too much, as hot liquids tend to expand in the blender. Put the blender lid firmly in place on top of the pitcher, but remove the center “valve” piece from the lid. Hold a thick kitchen towel over the lid, covering the hole where the valve normally stays. Blend on low at first, then briefly blend on high. This will give your soup a creamy texture. You may choose to blend all the cauliflower and broth mixture; if so, do it in batches so as not to overfill your blender.

Add the blended soup back to the soup pot and stir to combine. Serve garnished with the reserved roasted cauliflower chunks and a drizzle of a high-quality extra-virgin olive oil or truffle oil and/or chopped bacon, if using.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3808-3810). Victory Belt Publishing. Kindle Edition.