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
Details
Adapted from honestbody.com
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.
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