I am always up for a hearty, heart happy soup. Cauliflower is so jam packed with goodness I could eat it every day. By roasting it you retain a lot of the cauliflower flavor and nutrients. Add roasted garlic and chicken and you have heaven in a bowl.
Roasted Cauliflower, Garlic & Chicken Soup
1 head cauliflower cut into florets
5 cloves of garlic whole, skin on
2 tsp onion powder
2 tsp black pepper
1 Tbs parsley
2 tsp curry powder
1 tsp curry salt
4 boneless, skinless chicken thighs
2 cups water
1/2 onion sliced
1 bay leaf
salt & pepper
Preheat oven to 375 °F. Toss the cauliflower in olive oil and salt & pepper. Place on a cookie sheet with garlic and roast for 30 minutes. Remove from the oven and set aside. Remove the skin from garlic, slice and set aside.
In a sauce pot, brown the chicken then add water, onion slices, bay leaf and salt & pepper. Simmer on the stove for 30 minutes while the cauliflower is in the oven. Add 1 cup of the roasted cauliflower and the roasted garlic alone with 1/2 cup of chicken stock to a blender and puree until smooth. Next add the puree back to the pot along with the roasted cauliflower, onions cut up, spices, cut up cooked chicken and the broth.
Reheat for 10 minutes on medium heat and serve hot. This soup is so good and so good for you. Delicious!