baked cauliflower soup
first of all tasty, then quick, healthy, and, of course, aesthetic

- 1 average sized cauliflower
- 1 yellow or white onion
- 3-4 cloves of garlic
- 2 -3 tablespoons of olive or avocado oil
- 1 teaspoon of cumin
- 1/2 teaspoon of coriander
- salt, pepper to taste
- about 700 ml of water or broth (can add more for more liquid option of soup)

- split cauliflower to small parts;
- heat up the oven to 200С;
- sprinkle cauliflower with olive oil, cumin, coriander, salt and pepper (you can choose mediterranean option by adding oregano, thyme, rosemary);
- mix cauliflower and spices with hands;
- cut onion into 2 halves, oil cut side and put to the baking tray next to cauliflower with the cut side down;
- wrap garlic in foil (all together), slightly sprinkled with oil and put to the tray with other vegetables.
- bake cauliflower for 25-30 minutes until brownish tops;
- when cooked put all vegetables to the blender and add broth (vegetable or chicken);
- blend for 1 min on a high speed.

Serve the soup and enjoy.
- serve soup with the pieces of baked cauliflower, top with favourite seeds, nuts and fresh thyme;
- you can also add some baked or fried mushrooms for something to chew.
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