Jullietta Jung
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Roasted Cauliflower soup (vegan)

26/7/2017

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  • 1 head cauliflower, chopped into florets
  • 1 head garlic
  • 3 tablespoons extra virgin olive oil, divided
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 small yellow onion, diced
  • 4 cups vegetable broth

  1. Preheat oven to 180 degrees C.
  2. Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
  3. Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
  4. Bake the cauliflower and garlic for 30 minutes.
  5. Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
  6. Add carrots and celery. Cook for a few minutes. Add paprika and salt.
  7. Add vegetable broth, and bring to a boil.
  8. Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
  9. Bring to a boil, reduce heat and simmer for 10-15 minutes.
  10. Remove from heat and puree until smooth with an immersion blender.​

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