Roasted Cauliflower Thyme Soup
Roasted cauliflower and veggies are pureed into a nutritious and satisfying vegan soup!
cut into 1" pieces
peeled and cut into 1/2" pieces
chopped into 1" pieces
chopped into 1" pieces*
whole & peeled
freshly ground black pepper
salt & pepper to taste
Preheat oven to 425 degrees
Place the chopped cauliflower, celery, carrots, onion, jalapeno, and garlic on a large sheet pan. Sprinkle salt & pepper over the veggies. Add the olive oil. Toss to combine.
Roast in the oven for 25 to 30 minutes or until veggies are softened and some of the cauliflower florets start to brown.
Place the roasted veggies in a large pot on the stove. Add enough vegetable broth to cover the veggies in the pot. Add the fresh thyme. Cook on medium-high heat until the mixture starts to boil.
Remove from heat, and blend with an
or in a blender.
Add salt and pepper to taste.
Serve & enjoy!
* Remove the seeds and membranes for less spice. Leave in the membranes & some seeds (to taste) for more heat.
Recipe Adapted From: