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

By ROBandSEAN

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.

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

Preparation

Step 1

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.