Roasted Cauliflower Soup
- 4 cups roasted cauliflower (3 for soup, 1 for garnish)
- 2½ cups vegetable or chicken stock
- 1 medium onion sliced
- 1 Tablespoon roasted garlic
- ¼ cup grated parm cheese
- 1 Tablespoon olive oil
- croutons for garnish
- Saute onions and garlic in 1 tablespoon olive oil until translucent and slightly brown.
- Blend 3 cups *roasted cauliflower, stock, onions and garlic in a food processor or blender.
- Simmer soup over low-medium heat until thoroughly heated to blend flavors.
- Serve warm garnished with reserved roasted cauliflower pieces, croutons and additional parmesan cheese if desired.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/roasted-cauliflower-soup/
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