Creamy Roasted Cauliflower Soup - How To Get The FLAVOR.

This creamy, roasted cauliflower soup is easy to make, is so healthy but most important, well almost, is the flavor. I show you the tips on how to get the best flavor into this soup. Come cook with me.
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Roasted Cauliflower Soup
Ingredients:
1 head of organic cauliflower, cut into florets
1 bulb of garlic
yellow onion, chopped
1 large carrot, organic, peeled and chopped
1 medium gold potato, organic, peeled, cut into slices
tsp. Cinnamon
tsp. Turmeric
tsp. Ground coriander
tsp. nutmeg
1 ripe mango, cut into chunks
2 - 3 cups of organic chicken broth
Olive oil
Salt and pepper to taste
Parsley, organic, chopped for garnish

Directions:
Preheat oven to 425 degrees F.

Place the cauliflower florets on a parchment paper covered baking sheet in a single layer. Drizzle 2 to 3 tablespoons of olive oil over all. Season with salt and then massage the oil into the cauliflower.

Slice the tip off of the garlic bulb exposing the tops of the cloves. Drizzle olive oil over the cloves and wrap the bulb loosely in foil. Place this packet on the baking sheet with the cauliflower. Bake in the oven at 425 degrees F. for 25 minutes to check and stir.

While the cauliflower cooks in the oven, place a large frying pan over medium heat. Add a tablespoon of olive oil to the pan and add the chopped onion, carrot and potato and season with salt and pepper.

Cook and stir frequently for 10 minutes and then lower the temperature to low and add the cinnamon, nutmeg, turmeric and coriander to the frying pan. Stir and cook an additional 5 minutes. Add about 1 cup of chicken broth and cover/simmer for 3 to 4 minutes or until the potatoes and carrots are fork tender. Then turn off the heat and cool.

Check the cauliflower and garlic and cook an additional 10 minutes or until the cauliflower is golden brown. Remove the cauliflower but leave the packet of garlic in the oven to cook for an additional 15 to 20 minutes. Then open the foil packet of garlic and let it cool.

Place all of the ingredients into a blender: the cauliflower, onions, carrots, potato, and garlic. Add about 1 cup of chicken broth to the blender to liquify. You can always add more but if you add too much, it will be difficult to thicken up.
Pour the soup back into a pan to heat up and serve with some set aside cooked cauliflower bits and a sprinkle of chopped parsley.

Tip: Set aside a few small florets of roasted cauliflower to garnish your soup with.

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Rockin Robin
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