A delicious and creamy vegan cauliflower soup that tastes amazing and is loaded with cancer-fighting ingredients.
Preheat your oven to 400F.
Wash and dry your cauliflower and break it up into florets. Cut the top off the garlic, to expose the bulbs and place both in some aluminum foil and cover them both leaving a little room open at the top. Roughly chop the onion.
Place the cauliflower and onion on a baking sheet lined with parchment paper and drizzle some avocado oil on top. Add the garlic to the pan and place in the oven to cook for about 25-30 minutes.
Remove from the oven and ensure everything is cooked through. Pop out the garlic cloves from the heads of garlic and ensure they are soft and cooked through. If not, place back in the oven for 10 minutes or so.
Then place the cauliflower, onions, garlic, broth, lemon juice and sea salt in a blender and blend until smooth and creamy.
Serve with optional leftover roasted cauliflower on top, mixed microgreens, toasted pine nuts or watermelon radish on top. All of these are completely optional.
If you want to bump up the protein and you are not vegan, feel free to add two scoops of chicken broth powder into the soup instead of the vegetable broth. I like this brand. You can just add two scoops to 3 cups water.
If you are not vegan, you can also roast the veggies in some ghee if you wish.
Depending on what type of broth you are using, adjust the amount of sea salt you are using accordingly.