Cream Of Cauliflower Soup

Ingredients

1 medium-sized cauliflower

½ onion, coarsely chopped

3 TBSP olive oil

1 whole head garlic

1-3 cups soup stock (chicken works well)

2 tsp salt (depending on stock)

2 tsp fresh ground pepper

¼ cup grated parmesan cheese

1 medium-sized cauliflower

½ onion, coarsely chopped

3 TBSP (45 ml) olive oil

1 whole head garlic

237-710 ml soup stock (chicken works well)

2 tsp (10 ml) salt (depending on stock)

2 tsp (10 ml) fresh ground pepper

23 grams grated parmesan cheese

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Cut the cauliflower into quarters, and spread a little olive oil on all sides.
Wrap the head of garlic in foil.
BARBEQUE: Place the cauliflower and garlic on the barbecue, turning the cauliflower every 10 minutes, for about half an hour, until tender (a little charring is good too!) OR OVEN: roast the cauliflower and garlic in a 400°F (204°C) oven until tender, about 30-45 minutes.
Heat olive oil in a pot, and add ½ chopped onion - stir until onion is mostly translucent.
Remove garlic pulp from the skins, and add to pot.
Coarsely chop up the cauliflower and add to pot.
Add stock to pot, and top up with water if necessary (the liquid should not cover the cauliflower, only come about ¾ of the top of the cauliflower).
Put the pot lid on, and bring to a boil.
Reduce heat; add salt, pepper and parmesan cheese.
Use a hand-blender and blend the ingredients well - or pour the soup into a regular blender and let it purée for a few minutes.
This soup doesn't have to simmer for hours, so eat whenever you're ready!