Paleo Roasted Garlic Soup {Paleo, Gluten Free, Grain Free}

To make this GAPS Intro Diet friendly, simmer your lightly roasted vegetables for 20 minutes in broth or water, strain and puree. Use fresh basil, rather than dried.

Photo by ROBandSEAN ..
Adapted from honestbody.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from honestbody.com

Ingredients

  • 10 - 15

    cloves of garlic, unpeeled

  • 1

    head of cauliflower

  • 7

    Tbsp. butter or coconut oil

  • 2

    tsp. salt

  • 2

    tsp. dried basil

  • 1

    teaspoon dried thyme leaf or 2 teaspoons of fresh

  • 1

    teaspoon dried oregano leaf

  • 2

    onions, coarsely chopped

  • 4

    cups chicken stock

Directions

Preheat oven to 400 degrees Divide the cauliflower into florets. Put the cauliflower pieces and unpeeled garlic into a large bowl. Melt 3 Tbsp. of butter or coconut oil in a saucepan and pour over vegetables. Stir to coat. Pour vegetables into shallow roasting pan and roast for 30 - 40 minutes In a large soup pot, melt the remaining butter/coconut oil and saute’ the onions until soft. Stir in the dried spices, add the stock and bring to a boil. Put the roasted vegetables in the pot. Peel the garlic and add as well. Blend with immersion blender and cook for another 5 minutes.

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