PaleoRoasted Garlic Soup {GAPS, Primal/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 cups of coconut milk or other milk of choice
• 1 teaspoon dried thyme leaf or 2 teaspoons of fresh
• 1 teaspoon dried oregano leaf
• 1 teaspoon dried basil leaf
• 1/2 teaspoon salt
• 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 basil, add the stock and bring to a boil.
Put the roasted vegetables in the pot. Peel the garlic and add as well.Simmer for 15 minutes. Reduce heat to low and add coconut milk or other milk.


Blend with immersion blender and cook for another 5 minutes