EASY ROASTED CAULIFLOWER SOUP

6 servings, 40 minutes

INGREDIENTS

• 1 head cauliflower, chopped into florets 

• 1 tbsp avocado oil for baking

• 1 tsp cumin powder freshly ground (for cauliflower)

• 1 tbsp ghee

• 1 tsp cumin seeds (for soup)

• 1 cup leeks, chopped and washed 

• 1 cup celery, chopped

• 1 medium parsnip, peeled and chopped 

• 4 cups veggie broth 

• Salt and pepper to taste

• Dash of cayenne pepper 

• Fresh parsley or cilantro for topping 

DIRECTIONS

1. Preheat the oven to 425 degrees Fahrenheit.

2. Toss the cauliflower with oil, cumin powder, salt and pepper. Add to a baking sheet and roast for 15-20 mins or until cauliflower is crisp and tender.

3. While that's heating, in a large pot over medium heat, heat the ghee. Add the cumin seeds and heat until aromatic (2-3 minutes). 

4. Add the leeks and celery and dash of salt. Heat until slightly translucent (about 3-5 mins). 

5. Add the parsnips and veggie broth. Add the roasted cauliflower once done. Bring to a boil and then reduce to a simmer for about 15-20 mins or until all veggies are tender.

6. Add salt and pepper to taste and a dash of cayenne. Use an immersion blender to blend the soup (or transfer to another blender).

7. Top with fresh cilantro/ parsley.

#soup #lunch #dinner #winter #fall #spring #vata #pitta #kapha #onepotmeal

Notes

• Simple light creamy veggie soup when you just want to clear the veggies in your fridge and don't have the energy to stand at the stove and cook.

• Serve on its own as a light dinner when you are feeling heavy or pair with a #grainsideoption.