INSTRUCTIONS
Preheat oven to 425° Line a large baking sheet with parchment.
Slice the head of cauliflower down the middle lengthwise and cut out the core. Pull off the florets and cut into slices. Add to the baking sheet. Drizzle over the oil and a pinch of salt and pepper. Toss everything together (I use my hands) and spread evenly on the sheet pan.
Bake for 35 minutes tossing halfway through cooking. When cool enough to handle give it all a rough chop
When the cauliflower is almost finished baking start the soup: Set your soup pot or Dutch Oven over medium heat. Add the onions, carrots, celery and garlic, oil and pinch of salt and pepper. Sauté for 5 minutes or so until veggies are softening.
Now add the water, bouillon, nutritional yeast, salt, spices and roasted cauliflower (reserve lemon juice until the end of cooking) Bring to a boil on high heat. Cover reduce to a simmer and cook for 10 minutes or so until the veggies are tender.
Remove 4 big ladles of soup (4-5 cups) and puree in blender. Pour back into soup. Season with salt and pepper, stir in the lemon juice. If soup is too thick add a splash or two of vegetable broth. Enjoy! Serve with my no knead artisan bread for a tasty lunch or lite dinner!
NOTES
could use vegetable broth in place of water and bouillon but I highly recommend trying recipe as is!
soup will keep covered in fridge for up to 5 days and freezes well. Great to make ahead and freeze for meal prep!
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Category: Soups, Gluten free,
Method: Stovetop/Oven
Serves 4Serving Size: 1Calories Per Serving: 159
Total Fat 10.9g 14% 0%Cholesterol 0mg15%Sodium 334.4mg5%Total Carbohydrate 14.8gSugars 5.7g8%Protein 3.9g
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