Roasted Cauliflower Soup

Ingredients

• 1 large head of cauliflower

• 1 white or yellow onion

• 3-4 garlic cloves, unpeeled

• 2 tablespoons avocado oil, or olive oil

• 1 teaspoons cumin

• 1/2 teaspoons coriander

• salt and pepper, to taste

• 750 ml of vegetable stock, or more for a thinner consistency

  Garnish

• roasted cauliflower florets

• toasted almond slices

• thyme

Prep the cauliflower. Preheat your oven to 200C and place your sliced cauliflower florets onto a baking sheet. Drizzle avocado oil, along with cumin, coriander, salt and pepper. Mix thoroughly with your hands to make sure all the florets absorb the flavors.

1. Prep the onions. Slice your onions in half, rub oil on the cut side, and place them flat down on the baking sheet alongside the cauliflowers.

2. Roast the cauliflower and onions. Place the baking sheet into the oven for about 30-35 minutes, or until the edges of the cauliflower become a nice golden brown.

3. Transfer the ingredients into a blender. Add the cauliflower, onions, garlic and vegetable stock. Make sure to remove the outer skin of the onions and garlic cloves.

4. Blend on high for one minute. If you find that the soup is too thick, you can add more vegetable stock or water.

5. Garnish the soup with leftover roasted florets, toasted almond slices, fresh thyme and serve!