Number of portions: 6
Size of portions: 1 cup
SunButter Roasted Cauliflower Soup
1 head cauliflower
1 onion, peeled and quartered
6 cloves garlic, peeled
2 tablespoons olive oil
1 1/2 teaspoons salt
3/4 teaspoon black pepper
4 cups chicken stock, gluten free
1/2 cup heavy whipping cream
1/4 cup SunButter Creamy
2 tablespoons garlic chili sauce
1/4 cup fresh cilantro
Preheat oven to 425˚F.
Place cauliflower florets, onions, and garlic (peeled and left whole) on a rimmed baking sheet. Drizzle with olive oil. Add the salt and pepper and toss to coat. Roast for 30 minutes, turning vegetables once or until tender and beginning to brown.
Place roasted veggies in a food processor and purée.
Add stock to the food processor and process for 30 seconds. Pour into saucepan. Bring to simmer and cook, stirring occasionally, until heated through.
Whisk together the heavy cream, SunButter, chili garlic sauce and 2 tablespoons of water. Add mixture to the soup, stir and continue simmering for another 2 minutes.
Pour soup into bowls and sprinkle with chopped cilantro.