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Roasted Cauliflower Soup

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roasted cauliflower soupThis fall roasted cauliflower soup will certainly grace our table more than once this season. It fills the need for belly-warming comfort without being too heavy, reminding us that summer is just barely over and will thankfully come again. The soup was on the table in under an hour, with little active time. It would make a perfect soup-shot to begin a Thanksgiving feast, and is easily adaptable to other seasonal vegetables and seasonings.

It was a toss up whether to call this soup “roasted cauliflower” or “roasted garlic.” The flavors are so balanced! I went with cauliflower for two reasons. First, you can make it without garlic but not without cauliflower. Second, the original recipe nod goes to Roasted Cauliflower Soup by Naturally Ella.

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 1 Comment

  1. Amy DeShaw says:

    Used exact ingredients. Skipped garlic in foil–simply roast in skin and squeeze out when roasted. Also, immersion blender saves another step. Flavor and texture excellent. Easy and delicious and healthy.

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