Roasted Cauliflower Soup
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Even as somebody that doesn’t like cauliflower, I wholly recommend this satisfying and savory Roasted Cauliflower Soup. With garlic and onion, it’s thick, creamy, and deliciously savory, but also adapts well. You can make this with either chicken or vegetable broth and season to taste with your favorite herbs and spices. This is one of my favorite ways to serve cauliflower during the cold winter months.
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Roasted Cauliflower Soup
Ingredients
- 1 head cauliflower
- 4 tablespoons coconut oil
- 1 teaspoon sea salt
- 1/2 cup water
- 1 small onion diced, omit for IC
- 3 cloves garlic minced
- 4 cups chicken broth
Instructions
- Preheat the oven to 350F.
- In a baking dish, place the entire head of cauliflower and cover with half of the fat, salt, and water. Bake for 1 1/2 hours.
- In a large pot, cook the onion and garlic in the remaining fat until tender.
- Chop the cauliflower and add to the pot with the broth.
- Simmer 10 minutes, then puree and serve.
Do you cut the cauliflower before baking? Do you put the oil directly on the cauliflower? Like rub or pour all over it? Do you cover baking dish?
Yes, the oil goes directly on the cauliflower. The head is placed uncut, stem-side down on a baking sheet and roasted uncovered.
Is broth okay for a low histamine diet? I’ve seen mixed reviews. I make my broth in the instant pot and it only takes about 1 hour to 1 1/2 hour.
The jury’s sort of out on that at the moment, but histamine intolerance and content is by nature variable. Some broths may be lower than others and some people may be more sensitive than others to account for the mixed findings. So it’s usually best to go with what works for you. If you have a negative reaction to just having some broth by itself, then it’d be worth avoiding.