Roasted Cauliflower Soup

Cauliflower soup 

This cauliflower soup is loaded with nutrition and flavor and at the same time, pleasing to eyes!

INGREDIENTS

1- 1 head cauliflower, chopped

2- 1/2 bulb celey, peeled and cubed

3- 1 1/2 tablespoons olive oil

4- 1 teaspoon salt, divided

5- 1 1/2 teaspoons ghee

6- 1 large shallot, minced

7- 1 inch fresh ginger, peeled and minced

8- 1 inch fresh turmeric, peeled and minced

9- 1 cup full-fat coconut milk/ whipping cream

10- 4 cups low-sodium vegetable broth( I made my own)

11- Juice from ½ lemon

12- Radishes, watercress, sunflower seeds and nigella to garnish

PROCEDURE

*Preheat the oven to 400° F. Toss the cauliflower and celery with the  oil and ½ teaspoon salt. Spread evenly on a rimmed baking sheet and roast for 30 minutes, until tender when pierced with a knife and beginning to brown.

*Meanwhile, heat the ghee in a large pot set over medium heat. Saute the shallots, ginger and turmeric until soft. Add the roasted cauliflower and celery, the coconut milk or cream, and vegetable broth and simmer for 5-10 minutes. Add the lemon juice and transfer to a high speed blender. Puree on high until completely smooth. Serve warm garnished with sliced radishes, watercress, sunflower seeds and nigella.