Roasted Cauliflower and Aged Cheddar Soup

Ingredients

• Coconut oil

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cauliflower

  Raw

  1 head large or 840g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Cheddar cheese

  7 oz or 198g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

Directions

1. Preheat the oven to 400°F.
2. Toss the cauliflower florets in 2 tbsp of melted coconut oil, salt, and pepper. Arrange them in a single layer on a large baking sheet and roast in the oven until lightly golden brown, about 20-30 minutes.
3. Heat the remaining coconut oil in a large saucepan over medium heat. Add the chopped onion and sauté until tender, about 5-7 minutes.
4. Add the minced garlic and ground thyme, and sauté until fragrant, about 1 minute.
5. Add the vegetable broth to deglaze the pan, then add the roasted cauliflower. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
6. Purée the soup with a stick blender until it reaches your desired consistency.
7. Mix in the cheddar cheese and let it melt without bringing the soup to a boil again.
8. Stir in the heavy cream, season with additional salt and pepper to taste, and remove from heat. Serve and enjoy!

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