Roasted Cauliflower Soup

Perfect to eat over Passover or a cold winter night.

By

Pareve
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cauliflower soup

Ingredients



2 heads of cauliflower, cut into florets
3-4 cloves garlic, crushed
cooking spray
1 teaspoon salt
3 Tablespoons parve soup boullion
5-6 cups water

Yield:

serves 6

Categories: Appetizer, Holidays, Vegan, Vegetarian, Pesach

Directions

On a greased baking sheet add cauliflower and garlic cloves. Spread cloves out among the cauliflower.

Spray the cauliflower with cooking spray and sprinkle with salt.

Roast the cauliflower at 375 degrees in the oven until golden brown. When the cauliflower gets a caramel hue, and some of the tips are almost burnt remove from oven.

Add cauliflower and garlic to a stock pot. Add water so that cauliflower is covered and then add an additional cup of water.

Add in boullion.

Bring to a boil, then reduce to a simmer. Simmer with lid on for 1-1 1/2 hours.

Remove from heat.

With an immersion blend the soup in the pot until the soup takes on a stew like look. There should be some small chunks of cauliflower left in the soup.

Serve or let cool and freeze.

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