Roasted Cauliflower Soup
Ingredients
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Cauliflower -- 10 cups
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Onion, Spanish, medium dice -- 6 cups
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Olive oil -- 1 1/2 tbsp.
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Curry powder -- 3/4 tsp
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Black pepper, ground -- 1/2 tsp.
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Water -- 48 fl.oz
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Minor's Gluten Free Vegetable Base made with Natural Ingredients 6 x 1 pound -- 2 tbsp.
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Half and half cream -- 3/4 cup
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Lemon juice, fresh -- 1 tbsp.
Preparation
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1Preheat oven to 450°F.
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2Combine cauliflower, onion and olive oil on large baking sheet. Toss well to coat. Sprinkle with ground pepper and bake until tender, approximately 30 minutes.
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3Add water, Vegetable Base, half-and-half and vegetable mixture to blender and process until smooth.
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4Transfer mixture to stock pot and cook over medium heat until thoroughly heated. Add lemon juice & curry powder.
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5Serve 8 oz. of soup.
Components
