I’m beginning to see subtle signs of fall. The leaves are starting to change, the temperatures are cooler and warm soup is simmering on the stove. I admit I am a big soup fan. I enjoy soup anytime of day, and in the fall and winter I love to have a bowl of soup for breakfast. My favorite are the simpler pureed soups like butternut squash, split pea and this cauliflower soup. Hope you enjoy it.
1-1/2 C. Chicken Bone Broth
5 cloves Garlic, peeled and chopped
4 C. Roasted Cauliflower
1 Tbsp. Goat Butter
1 Tbsp. Tapioca Flour
1/4 tsp. Salt and Pepper
1 C. Coconut Milk
1. Preheat oven to 450. Chop cauliflower into florets. Place in a bowl and toss with your favorite oil and the chopped garlic. Roast cauliflower in oven for about 20 minutes or until golden and tender.
2. Transfer cauliflower to food processor and add half of the chicken broth. Puree till smooth. Set aside.
3. In a saucepan melt butter. Stir in tapioca flour, salt and pepper. Add milk all at once. Cook and stir till the milk is thick and bubbly.
4. Add in remaining bone broth and and cauliflower mixture from food processor. Stir till well incorporated and heated through. Add additional seasoning if desired.
Variation: Add in a half cup of your favorite shredded cheese and stir till melted for a super thick and creamy cheesy cauliflower soup.