Roasted Cauliflower Soup
1 head of cauliflower, cut into florets
5 cloves of garlic
1/2 onion, diced
3.5 cups veggie stock
1 tsp. Himalayan salt
Pepper to taste
1. Preheat oven to 425˚F.
2. Roast cauliflower and garlic cloves for 25 minutes.
3. While cauliflower is roasting sauté the diced onions.
4. Place all ingredients into a Vitamix or other blender and place on soup mode to blend and heat. (Or place all ingredients in a pot and simmer for 15-20 min then use an immersion blender and blend until smooth and creamy!)