Creamy Roasted Cauliflower Soup

Serves 4-6

Ingredients

• 2 medium sized heads of cauliflower, cut into florets (buy a couple pre-chopped bags to make this super easy!)

• 1 small white onion, diced

• 3-4 cloves of garlic, minced

• 48 ounces of low sodium chicken broth (use veg broth for a vegan friendly version)

• 3 tablespoons of nutritional yeast

• Juice of 1/2 a large lemon

• Salt, pepper & cayenne pepper to taste

• Green onion for topping

Directions:

1. Preheat oven to 425 degrees.

2. Spread cauliflower out over a parchment paper lined baking sheet and toss with a tbsp of olive oil + a sprinkle of salt.

3. Roast for about 25-30 mins or until tender.

4. Heat 1-2 tbsp ghee (oil or butter work too) in a large pot over medium heat. Add onion and garlic and sauté for about 5 minutes, stirring regularly.

5. Add the roasted cauliflower + broth and bring to a boil. Turn off the heat and let the mixture cool for a couple minutes.

6. Add lemon, salt, pepper, cayenne pepper & nutritional yeast.

7. Purée with an immersion blender or very carefully with a blender. Add more broth as needed to reach desired consistency. Top with green onion and enjoy!